
Anyhoo, here's all the details:
In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (tarragon, chives or basil), 1 teaspoon red wine vinegar, a pinch of pepper and a pinch of cayenne if you like a little more spice. Using the flat side of a knife, smash 2 chopped cloves of garlic with a pinch of salt, then whisk this paste into the mayo mixture. Stir in 8 ounces of lump crabmeat 1 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves, then serve to your friends.
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