Amount
Ingredient
Preparation



2
each
avocados





8
ounces
crab meat





1
each
pear

ripe



1
each
peach

ripe



1
tablespoon
primrose petals

freshly picked





---

Creamy Vinaigrette



2
teaspoons
sugar





1/2
teaspoon
dry mustard





1
clove
garlic

minced



3
tablespoons
white wine vinegar

or lemon juice



9
tablespoons
olive oil





3
tb
heavy cream

 CREAMY VINAIGRETTE: 

Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to make it creamy. (Use this portion immediately as it will not keep.) 

Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture.

Peel and slice the pear and peach and tuck slices into the crab meat.

Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter.