6 Fresh California Avocados*, halved, peeled and seeded

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3 cups all-purpose flour

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2 1/4 cups club soda, chilled

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3 Eggs

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As needed Oil for frying

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2 Tbsp. minced chives (6 tsp)

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1 Tbsp. sriracha hot sauce

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1 1/2 crab meat

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2/5 cup finely diced celery

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2 Tbsp. minced chives

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2/5 cup mayonnaise

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1/4 cup sour cream

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1 1/2 tsp. lemon juice

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3/4 tsp. Dijon mustard

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As needed Salt and pepper to taste

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3/4 cup mayonnaise

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3 Tbsp. sriracha hot sauce

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2/5 tsp. toasted sesame oil

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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.