INGREDIENTS
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1/2 cup lump crabmeat
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1 celery stalk, diced
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1/2 tablespoon chervil, chopped
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1 teaspoon finely grated lemon zest
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2 avocados
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1 cup vegetable stock
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2 tablespoons crème fraîche
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1 tablespoon fresh lime juice
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3/4 teaspoons kosher salt