1/2-1jalapeno pepper seeds and membrane removed, finely minced, depending on how spicy you want it
1/2unpeeled English cucumbercut in half lengthwise, seeds removed and grated
1Tbspcilantrochopped, for garnish*
Slice 1/2 of an unpeeled English cucumber in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber and spread it out on a paper towel to allow it to drain. Try to pat out as much moisture as possible.
Zest and juice your lime. Reserve 1 tsp.
Cut your avocado in half lengthwise and remove the pit. Use a spoon to scoop out the flesh of the avocado but leave a small amount in the shell so it will be sturdy. Brush avocado halves with 1 tsp of the reserved lime juice to prevent discoloration. Chop the avocado scooped out into small chunks.
Mix the remaining lime juice and lime zest with the mayonnaise, cumin, scallion, minced jalapeño pepper, and grated cucumber in a medium-size bowl. Add salt and pepper to taste.
Make sure there are no shell fragments in the crab meat. Then add the chopped avocado and crab meat to the mayonnaise mixture and fold in gently to avoid breaking up the lumps of crab meat.
Arrange avocado halves, cut side up on a plate and mound the crab mixture on each avocado half. Garnish with cilantro and serve immediately.
To make sure there are no shell fragments in the crab meat spread the meat out in a single layer on a large plate and gently look through it and pick out any bits of shell. This dish doesn't hold up too well if you make it more than a few hours ahead and is best served immediately.