1/3 cup chopped green onions

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1/4 cup mayo

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2 large eggs

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1 Tbsp. finely chopped fresh chives

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1 Tbsp. finely chopped fresh cilantro

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1 Tbsp. finely grated lemon peel

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1 Tbsp. fresh lemon juice

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1 cup panko Japanese bread crumbs

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2 tsp. salt

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2 tsp. pepper

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1 lb. lump crabmeat

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6 Tbsp. butter

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1 ripe, Fresh California Avocado, seeded, peeled and sliced

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1 lime, zested and juiced

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1 tsp. honey

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1/4 cup cilantro

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1/4 cup diced white onion

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4 medium tomatillos, halved and roasted

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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.