8 ears of corn, lightly smoked in applewood for 10-15 minutes

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1/2 cup butter, unsalted

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4 oz. white onion, finely diced

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1 tsp. smoked paprika

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1/2 tsp. pepper

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2 Tbsp. crab base

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4 cups Heavy Cream

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2 cups milk

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3 oz. apple juice

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3 tsp. Turbinado sugar

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2 Fresh California Avocados*, peeled and seeded, divided

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8 oz. claw crab meat

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1/2 oz. lime juice

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As needed Salt to taste

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As needed Garnish (recipe follows)

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4 Fresh California Avocado, peeled, seeded and diced

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5 drops Avocado-Chive Oil (recipe Follows)

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8 oz. claw crab meat

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1 oz. chives, cut in 1-inch lengths on the bias

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5 oz. avocado oil

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1 oz. fresh chives, roughly chopped

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As needed Salt to taste

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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.