2 ripe, Fresh California Avocados, seeded and peeled

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1/2 tsp. minced garlic

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3 As neededs pickled Vidalia onions (see make-ahead recipe below)

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2 Tbsp. very finely diced Tasso ham

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2 Tbsp. finely chopped scallions

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1 lemon, juice only

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1 Tbsp. olive oil

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As needed Salt to taste

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As needed Crab boil potato chips, optional (see make-ahead recipe below)

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1/2 cup vinegar (white or apple cider)

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1 Tbsp. sugar

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1 1/2 tsp. salt

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2 cups finely chopped Vidalia onion

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1 potato, sliced very thin on a vegetable slicer, then rinsed in cool water and dried

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1 qt. Oil, for frying

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As needed Crab Boil spice mix (see make-ahead recipe below)

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2 Tbsp. toasted coriander seed

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3 Tbsp. yellow mustard seeds

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1 Tbsp. allspice

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1 Tbsp. dried thyme

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1 Tbsp. dried dill

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1 Tbsp. dried lemon zest, very finely chopped

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1 Tbsp. cayenne pepper

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1 Tbsp. celery salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.