1/2 cup aioli (see make ahead recipe below)

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1 large egg, beaten

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1 Tbsp. Dijon mustard

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1 Tbsp. Worcestershire sauce

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1/2 tsp. hot sauce

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1 lb. jumbo lump crab meat, picked over

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1/2 cup panko bread crumbs

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1 lemon, zest only

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1 cup all-purpose flour

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1/4 tsp. salt

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1 tsp. ground black pepper

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4 rustic rolls

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1/2 red onion, sliced

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1 heirloom tomato, sliced

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1 Fresh California Avocado, sliced

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4 green leaf lettuce leaves

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1 Tbsp. fresh lemon juice

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2 egg yolks

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1 1/4 tsp. minced garlic

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1/4 lemon, juice only

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1/4 Tbsp. Dijon mustard

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2 Tbsp. apple cider vinegar

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1 1/2 cups canola oil

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1/8 tsp. salt, or to taste

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1/8 tsp. pepper, or to taste

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1 ripe, Fresh California Avocados, seeded and peeled

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2 Tbsp. fresh lemon juice

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1 cup aioli (see make ahead recipe below)

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2 Tbsp. Dijon mustard

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1 Tbsp. Louisiana Hot Sauce, or to taste

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2 Tbsp. fresh lemon juice

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1 tsp. Worcestershire sauce

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2 Tbsp. minced sweet onion

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2 Tbsp. chopped fresh parsley

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2 Tbsp. chopped bread and butter pickles (if bread and butter pickles aren’t available, any spicy-sweet variety of pickles will work)

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1 grated medium sized garlic clove

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1 tsp. chopped capers

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1 tsp. salt

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1 tsp. fresh ground pepper

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1/2 tsp. smoked paprika

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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.