So these aren’t exactly a fall dish, but if you can find fresh crab, avocados are in season year round. These are perfect for lunch or an afternoon snack. Thanks to my good friend Cristina we used some great quality canned crab that she has shipped straight to her home.
Simply use two cups of the crab chopped or shredded into small pieces.
Mix with one cup Greek yogurt, 1 TBSP mayo (optional but really gives it a little extra kick of flavor), juice and zest of 1 lemon, and 1-2 TBSP of chopped fresh tarragon. I also added some old bay seasoning, salt and a pepper.
To stuff the avocados simply run a knife through them until you reach the seed in the center. Hen run the knife around the seed and the use your hands to turn each half in opposite directions until they separate. Remove the seed with a spoon and use a little lemon juice to keep the green from browning. Top with the crab mixture and dig in!
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