Buttery avocados, slightly seared in a cast-iron skillet, are the perfect vessels for creamy crab salad.

* 6 tablespoons canola mayonnaise

* 2 1/2 tablespoons fresh lemon juice

* 1 tablespoon chopped fresh tarragon

* 1/4 teaspoon black pepper

* 1 pound lump crabmeat, shell pieces removed

* cooking spray

* 2 ripe avocados, halved and pitted

1. Combine first 4 ingredients in a bowl; gently fold in crab.

2. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until avocado is lightly browned.

3. Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; top each avocado half with approximately 1/2 cup crab mixture.

SERVING SIZE: 1 avocado half; CALORIES: 417; FAT: 33g (sat 4g, unsat 26g); PROTEIN: 22g; CARB: 10g; FIBER: 7g; SUGARS: 1g (added sugars 0g); SODIUM: 492mg; CALC: 7% DV; POTASSIUM: 19% DV