Serves 4


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.