Crab Salad in Avocado Boats

1/4 cup sour cream
1/2 tsp. lemon peel, grated
2 tbsp. lemon juice
6 oz. crab, shelled and cooked
2 tbsp. fresh chives or green onion, finely chopped
2 tbsp. red bell pepper, minced
salt and pepper
2 (3/4 lb. each) Calavo avocados, firm-ripe
Garnish: 4 canned anchovy fillets, drained (optional), lemon wedges, whole fresh chives

In a bowl, mix sour cream, lemon peel, and 1 tbsp. lemon juice.

Gently stir in crab, chopped chives, and bell pepper. Season with salt and pepper to taste.

Set each avocado half, cut side up, on a salad plate; if necessary, cut a strip of the bottom of each, through peel, to balance.

Mound crab salad equally in cavities. Garnish with anchovy fillets, lemon wedges, and whole chives. Add more salt and pepper to taste.

Servings: 4
Source: Calavo Growers, Inc.