Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Use a fork to roughly mash, leaving some small chunks for texture (aim for a slightly chunky consistency).

Mix flavors

Add the 3 tbsp fresh lime juice, finely diced red onion, diced tomato (seeds removed), chopped cilantro, and minced jalapeño to the mashed avocados. Stir gently to combine.

Season the guacamole with 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust lime and salt as needed. Cover tightly with plastic wrap pressed directly onto the surface to prevent browning and set aside at room temperature while you prepare the crab (or refrigerate briefly if not serving within 30 minutes).

Snow Crab Topping

Prepare crab

Place the picked and flaked snow crab meat into a bowl. If the crab is refrigerated, let it sit 5–10 minutes to take the chill off for better flavor.

Dress crab

Add 1 tbsp fresh lime juice, 1 tsp extra-virgin olive oil, 1 tbsp finely chopped chives, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the crab. Gently toss to combine, being careful not to break up the crab pieces. Taste and adjust seasoning.

Assembly & Garnish

Plate guacamole

Spoon the prepared guacamole into a shallow serving bowl or spread it attractively in the center of a platter, creating a slight well in the middle.

Add crab

Spoon the dressed snow crab meat into the well or arrange it in a neat mound on top of the guacamole. Lightly press so the crab sits slightly into the guac for stability.

Finish and garnish

Scatter coriander cress over the crab and guacamole. Arrange thin lime wedges around the platter. If desired, drizzle 1 tsp extra-virgin olive oil lightly over the crab for sheen. Serve immediately with tortilla chips or toasted sourdough crostini.

Serving note: Keep leftover guacamole and crab components separate and consume within 24 hours for best freshness.