Local Red Rock Crab Salad with Shaved Fennel and Avocado Vinaigrette - Edible Santa Barbara and Wine

Ingredients

• 16 crab claws
• 1 tablespoon chives (chopped)
• 1 lemon (cut into 8 wedges)
• 2 fennel bulbs (cut in half lengthwise and very thinly sliced)
• Zest of 1 lemon
• 1 tablespoon fresh dill (finely chopped)
• 1 small green apple (cored and very thinly sliced)
• Salt
• 1/3 cup olive oil
• 1 tablespoon apple cider vinegar (or champagne vinegar)
• 1 avocado (peeled and the meat scooped out)
• 1 tablespoon lemon juice
• Salt and pepper
• 1 tablespoon parsley (chopped)