Crabmeat Salad Stuffed Avocados

In a mixing bowl, whisk together the Dijon and red wine vinegar. Slowly whisk in the olive oil, and season with salt and pepper.

To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives. Stir to combine. Season to taste with salt and pepper.

Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown. Using a small spoon, scoop out the pit. Also scoop out about 1/3 of the fruit from the center of each avocado half. Add the scooped-out avocado to the crabmeat salad and stir to combine.

Stuff each avocado with the crabmeat salad. Sprinkle the remaining chives over each half and serve.