• Combine the crab meat, shallot, peppers and herbs in a large bowl.
• In a smaller bowl, whisk together the olive oil, vinegar, honey, garlic and lime. Pour it over the crab mixture and stir to combine. Gently stir in the diced avocado. Sprinkle on the salt and the pepper and stir until combined.
• Top the garlic butter English muffins with the crab salad. Garnish with some chopped tomatoes and more fresh herbs. Serve immediately.
• P.S. this stores great in the fridge for a day – I wouldn’t make it ahead of time (because the avocado can brown) but if you have leftovers, save them and eat the next day!

buttered garlic English toasts

• Slice the English muffins and toast them as you wish. You can put them in the toaster, throw them on the grill for 5 to 6 minutes or even in the oven at 350 degrees F for 15 to 20 minutes.
• While the muffins are toasting, melt the butter in a saucepan over medium-low heat. Remove from the heat and stir in the minced garlic.
• One the muffins are toasted, brush them with the garlic butter and add a pinch of salt seat.
• Note: I used mini english muffins, but since they aren't as widely accessible, I wrote this using standard size muffins. You can cut these in half or even in quarters to feed a larger crowd with an appetizer!