Artichoke Hearts Stuffed with Crab Salad

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1/2 cup mayonnaise

12 fresh chives, tender green and white parts only, chopped

1/8 teaspoon crab boil seasoning (recommended: Old Bay)

Splash hot red pepper sauce

1/2 red onion, diced small

2 lemons, juiced

1 tablespoon whole-grain mustard

Salt and freshly ground black pepper

11/2 pounds colossal crabmeat, picked over for shells

3 (16-ounce) cans artichoke hearts

2 teaspoons fresh chopped parsley leaves

1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish