8 oz. lump crabmeat
1 cup peaches, peeled and chopped
1 cup tomatoes, seeded and chopped
1 tbsp. jalapeño pepper, minced
1 tbsp. fresh lemon juice
2 tsp. honey
½ tsp. salt
3 tbsp. chives, minced
Cut the avocados in half lengthwise, and remove the pits. Carefully scoop the flesh out of the skins, and chop the avocados. Set the skins aside. In a medium bowl gently toss the avocado, crab, peaches, tomatoes and jalapeños. Add the lemon juice, honey and salt, and gently stir everything together to coat the salad. Scoop the crab salad into the avocado skins, and sprinkle with chives. Chill until you are ready to serve.