8 ounces lump blue crabmeat
2 tablespoons homemade mayonnaise, or store-bought
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
In medium nonreactive 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.
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