Flake the crabmeat into a bowl. Gently fold in the scallions, fennel, red pepper, cilantro,

jalape?o pepper, and lime zest.

Combine 4 tablespoons of the extra-virgin olive oil, 3 tablespoons of the lime juice, and

the salt and pepper. Pour over the crab and gently mix.

Combine the remaining 1 tablespoon extra-virgin olive oil and 1 tablespoon lime juice

with a pinch of salt. Fan 4 avocado slices on each plate. Drizzle with the extra-virgin

olive oil and lime juice mixture. Place the crab salad at the base of the avocado on the

plate. Place 2 tablespoons of the mango on one side of the crab.

Sprinkle with the chives.