Stone Crab Salad

Whisk together the yogurt, mayonnaise, 1/8 cup lemon juice, zest, and 1/8 teaspoon chiltepin. Set aside.

Set the crab into a separate bowl and slowly add the yogurt mixture. Add a little at a time to get the right consistency. You do not want to overdress the crab. If you like less heat, add less chiltepin. Remember a little of this spice goes a long way. Set the crab mixture aside.

Rinse and trim the watercress. Drain and slice the hearts of palm. Thinly slice the avocado. Slice the red onion as thinly as you can. Set all of these aside.

For the dressing… In a jar or bowl combine the remaining ingredients, lemon juice, Italian parsley, thyme, Dijon mustard, olive oil, and remaining chiltepin, set aside.

To assemble the salad, combine the watercress and red onion. Lightly dress the greens with the dressing. Add a little dressing at a time; be sure not to over dress the greens. Add two to three slices of avocado to each plate along with some hearts of palm. Gently add a mound of the crab mixture onto the salad. Lightly sprinkle a dusting of Chiltepen onto the avocado slices.