Crabmeat Avocado

Preparation:

Preparation: Chop together the tarragon, parsley and chives. Drain the crabmeat of the canning liquid and mash it with a fork. Mix it with the mayonnaise and add the capers and chopped herbs. Cut the avocados in half, remove the stone, sprinkle the pulp with lemon juice to prevent it from turning black. Fill the avocado halves with the prepared mixture and place them in the refrigerator until ready to serve.