3 cups Chicken stock, divided

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30 fresh basil leaves

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1 Lemon grass stalk - about 9 inches

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1 Lemon, large, peeled, sliced

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1 Serrano chili pepper - about 5 inches long

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Plain gelatin - 2 tablespoons + 1 teaspoon (2 envelopes)

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1 1/2 lb. Cooked crab meat ( 4 cups)

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3 Tbsp. rice vinegar

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3 Tbsp. Light soy sauce

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6 lb. California Avocados

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As needed Lemon oil -- for garnish

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As needed Salt and freshly ground black pepper - for garnish

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As needed Lemon slices - for garnish

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As needed Fresh basil leaves - for garnish

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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.