Lump Blue Crab Salad

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.