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Crab meat scooped into an avocado half is one of those luxurious low carb lunches that takes two minutes to assemble but looks like you planned it.
Slice the avocados in half lengthwise and carefully remove the pits without damaging the flesh. Use a spoon to slightly enlarge the center if needed for more filling.
In a medium mixing bowl, add the crab meat and examine for any shell fragments. Gently break apart large pieces while keeping some chunks for texture.
Finely dice the celery and thinly slice the fresh chives. Add both to the crab meat, then mix in mayonnaise and Dijon mustard.
Squeeze half a lemon over the crab mixture, sprinkle with salt and freshly ground black pepper, and gently fold together. Taste and adjust seasoning with more lemon juice or salt as needed.
Spoon the crab salad generously into the center of each avocado half. Garnish with extra chives and serve immediately, with the remaining lemon cut into wedges for squeezing.
