Avocado with Crabmeat - Atlanta Magazine

Ingredients

• 1/3 cup sour cream
• 3 tablespoons lemon juice
• 1/4 teaspoon paprika
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3/4 pound fresh crabmeat, preferably lump or backfin, picked over to remove all trace of shell and cartilage
• 2 or 3 ripe, unblemished avocados, split in half and seeded
• Mayonnaise: 1 egg yolk
• 1 tablespoon lemon juice, or more to taste
• 1 teaspoon Dijon or other imported mustard, or more to taste
• 1/2 cup olive oil
• 1/2 cup peanut, vegetable, or corn oil
• Tabasco sauce to taste