Crab-Stuffed Avocados By John Besh - cooking recipe

Ingredients

1 cup mayonnaise
2 lemons, juice of
1/4 cup prepared horseradish
2 teaspoons chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 pinch cayenne pepper
1 1/2 teaspoons salt
fresh ground black pepper, to taste
1 lb lump crabmeat
4 avocados, halved and pitted
baby greens (to garnish)

Preparation

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper.
Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps.
Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.