1 cup mayonnaise
Juice of 2 lemons
¼ cup prepared horseradish
2 tsp. chopped fresh chives
2 tsp. Dijon mustard
1 tsp. white wine vinegar
1 pinch cayenne pepper
1½ tsp. salt
Freshly ground black pepper
1 lb. Louisiana jumbo lump crabmeat
4 avocados, halved and pitted
Baby greens for garnish
In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt and pepper. Just before serving, gently fold the Louisiana crabmeat into the mayonnaise mixture, being careful to not break up the lumps. Drop heaping spoonfuls of the crab mixture into the avocados and scatter greens on top to serve.
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