- Prepare the sauce by mixing the mayonnaise, celery, chives, Tabasco sauce, salt and pepper. Reserve.
- Cut avocados in half lengthwise. Separate the halves by gently turning them in opposite directions, and then remove the pits. Using a spoon, remove the avocado meat and dice. Immediately sprinkle with lemon juice. Leave the shells intact.
- Remove the crabmeat from the shells and chop coarsely. Gently mix avocado and crabmeat, and then fold in sauce. Adjust seasoning as need be.
- Stuff avocado half-shells with mixture and decorate each with a sprig of dill.
Suggestion for accompaniment: Cuvée d'Argençon Medium-bodied white wine