Food Network: Lump Blue Crab Salad

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Lump Blue Crab Salad
Recipe courtesy Emeril Lagasse, 2006

Ingredients
8 ounces lump blue crabmeat
2 tablespoons homemade mayonnaise
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves
1 plum tomato, seeded and chopped
1 avocado, pitted and chopped, skin reserved
1 cup mache
Chopped chives, for garnish

Directions

In medium non-reactive bowl, combine all ingredients
except mache and chives, taking care not to break up the crab as it is stirred.
Mound mache in 2 halves of hollowed out avocado and top with crab salad. Garnish
with chopped chives and serve chilled.