Creole Crab Stuffed Avocados

Steam the rice and let it cool.

In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.

Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.

Dice the avocado.

Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.

Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.