This crab salad's presentation is enhanced by serving the dish in the avocado skin. Photo courtesy Alan Campbell Photography.

Red Chile Dressing

1⁄2 cup mayonnaise

1⁄4 cup Mae Ploy Sweet Chilli Sauce

Grated zest and juice of 2 limes

1⁄4 teaspoon Tabasco sauce

1 tablespoon minced fresh chives

Kosher salt and freshly ground pepper to taste

Crab Salad

2 ripe avocados, halved lengthwise and pitted

1 ripe mango, peeled and cut from the pit

8 ounces fresh lump Dungeness crabmeat, picked over for shell

2 tablespoons minced fresh chives

Kosher salt and freshly ground pepper to taste

Red Chile Dressing:
In a small bowl, combine the mayonnaise, chili sauce, lime zest and juice, Tabasco sauce, and chives. Stir to blend. Season with salt and pepper.

Crab Salad:
Scoop the flesh from each avocado half, reserving the skin. Cut the avocado flesh and the mango flesh into ¼ inch dice. In a medium bowl, combine the crab, mango, and chives. Add all but about ¼ cup dressing and mix gently to coat.

Gently fold in the diced avocado. Place 1 avocado skin on each of 4 plates, spoon crab salad into each half (you may have extra salad), and drizzle with the remaining dressing.

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