1 tablespoon shallots, minced
2 tablespoons fresh green onions, minced
2 tablespoons fresh parsley, minced
1 6-ounce can lump crabmeat, drained
1/2 cup cherry tomatoes, chopped
2 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 large avocados
1 tablespoon + 1 teaspoon fresh lemon juice
Combine shallots, green onions, parsley, crab, tomatoes, olive oil, salt and pepper in a bowl.
Slice avocados in half lengthwise. Remove avocado from shell (reserve shell if desired) and dice; add to other ingredients and drizzle with lemon juice.
Mound mixture into each avocado half shell or serve in a bowl.