This is a great way to use up leftover crabmeat and is nice when served on top of half of an avocado, since the two flavors work really well together.
1/2 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Salt, to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
2 ounces lump crabmeat
1/2 teaspoon finely chopped flat-leaf parsley, optional
1 Hass avocado
Lemon juice, for drizzling
1. In a small bowl, combine mustard and vinegar and season with salt and pepper. Slowly whisk in olive oil to emulsify. Add crabmeat and parsley (if using) and gently toss to combine.
2. Cut avocado in half, remove and discard pit (save remaining half for another use). Mound crab salad in center of avocado (where pit was) and drizzle all with lemon juice. Season with salt and pepper and serve immediately.