1/4 cup mayonnaise

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1/2 Tbsp. garlic peeled and minced

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1/2 Tbsp. avocado oil or extra virgin olive oil

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1/2 Tbsp. lemon juice

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1/2 Tbsp. parsley finely chopped

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1/2 tsp. sea salt

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4 store-bought flatbreads medium-sized

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8 oz. crab meat

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2 ripe, Fresh California Avocados seeded, peeled and diced

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6 Tbsp. Monterey jack cheese shredded

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1 red chili sliced thinly

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1 tsp. ground black pepper

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1 Tbsp. micro cilantro or fresh parsley, chopped

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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.