Crab & Avocado Duet

• 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

1. Pit and peel the avocado and cut it into 1/2-inch chunks.
2. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste.
3. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt.
4. Add crabmeat and toss.
5. Stand an empty 15-ounce can with both top and bottom removed on a serving plate.
6. Scoop a quarter of the avocado into the can.
7. Place 1/4 of the crabmeat on top and press down gently into the mold.
8. Gently pull the can off the avocado and crab mixture.
9. Garnish with a half teaspoon of chives.
10. Repeat with the remaining 3 servings and serve.

avocado, lemon juice, salt, mustard, white pepper, lump crabmeat, chives

Taken from www.food.com/recipe/crab-avocado-duet-290997 (may not work)