Categories:Viewed: 49 - Published at: 3 years ago


  • 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


  • 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.