6teaspoonsextra-virgin olive oil plus additional for brushing
1teaspoonfresh lemon juice, or to taste
6mint leaves, chopped
4firm-ripe avocados (6 oz each)
Garnish:
small whole mint leaves; chopped chives; sea salt
Remove crabmeat from shell and coarsely shred into a bowl, then stir in oil, lemon juice, and mint.
Cut off 1/4 inch from wide end (not stem end) of avocados so they can stand upright (do not peel yet). Halve each avocado crosswise and use a spoon to remove pit and some flesh, leaving a 1/2-inch wall of avocado. Carefully peel avocados, being careful not to cut through flesh.
Fill avocado halves with crab salad, then fit back together.
Place each avocado upright on a plate and brush with additional oil, then sprinkle with herbs.