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 garnishIn 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.
