Dungeness Crab Stuffed California Avocado

1. Remove the outer skin of the shallots and slice them crosswise into thin rings.
2. Heat a medium skillet over medium high heat with avocado oil.
3. Add the cherry tomatoes and shallot slices to the skillet, and cook for about 5 minutes, or until caramelized and shallot is translucent.
4. Transfer the tomato-shallot mixture into a blender and puree by slowly adding the sherry vinegar and half of the olive oil until it becomes an emulsified mixture. Season with a bit of the sea salt to taste. Set aside.
5. In a small bowl, pick the tarragon and dill off the stems, and add half of the chopped chives. Zest the lemon on top of the hand-picked herbs. Set aside.
6. Segment the lemon by cutting off one end so it sits flat. Then trim the peel off the sides, removing the pith and seeds (reserve the peels, do not discard). Cut the lemon into six pieces and set aside.
7. There will be leftover lemon juice on the cutting board from segmenting the lemon. Add this juice, along with the juice from the reserved peels to the bowl with the herbs.
8. Add the crab meat and remaining olive oil to the bowl. Gently toss together until combined. Add a little sea salt to taste.
9. To plate the dish, sprinkle a little sea salt over each avocado half, and spoon a generous amount of the tomato vinaigrette on top (you will have leftover vinaigrette). Add the crab mixture to each half and garnish with lemon segments, remaining chopped chives and remaining sea salt to taste.

Serving Suggestion: Serve as an appetizer, or as the main dish with a fresh green salad.

Beverage Pairing: To accentuate the vibrant flavors of the dish, try serving alongside a glass of crisp Sauvignon Blanc, or sparkling water.

**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.