Ingredients

• 1 lime, zest finely grated, lime cut in 1/2
• 2 tablespoons olive oil
• 2 tablespoons chopped cilantro leaves
• 1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
• 1/3 cup diced (1/4-inch) red bell peppers
• 1/3 cup diced (1/4-inch) red onion
• 1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
• 1/2 pound jumbo lump crabmeat
• 3 Hass avocados

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Instructions

1. Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
2. Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
3. Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.