1 pound jumbo lump crab meat
4-5 tbsp. freshly squeezed lime juice
2 tsp. lime zest
1/2 cup chopped cilantro
1 jalapeno with the seeds removed (finely chopped)
4 large hass avocados (halved)
salt and pepper to taste
pick through the meat to remove all remaining shell, being careful not to shred it too finely. gently toss the crab with the lime juice, zest, cilantro and jalapeno, and season with salt and pepper. if you have time, refrigerate for 1 hour, stirring occasionally.
cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.