Ingredients
- 1 ripe avocado
- 3 tablespoons lemon juice
- 14 teaspoon salt
- plus more for seasoning
- 1 teaspoon Dijon mustard
- 1 pinch white pepper
- 12 lb lump crabmeat
- 2 tablespoons chopped chives
Instructions
- Pit and peel the avocado and cut it into 1/2-inch chunks.
- In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste.
- In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.
- Add crabmeat and toss.
- Stand an empty 15-ounce can with both top and bottom removed on a serving plate.
- Scoop a quarter of the avocado into the can.
- Place 1/4 of the crabmeat on top and press down gently into the mold.
- Gently pull the can off the avocado and crab mixture.
- Garnish with a half teaspoon of chives.
- Repeat with the remaining 3 servings and serve.
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