Crab Salad:
¼ cup green onions, thinly sliced
1 lb. lump white crabmeat, picked over to remove shells and cartilage

Pasta:
8 ounces uncooked pasta (radiatore, gemelli or fuselli work well - use tricolor pasta for an eye catching presentation)
1 teaspoon salt
1 tablespoon canola oil
1 medium cucumber, cut in long julienne
1 medium carrot, peeled and cut in long julienne

Note: you can substitute a small sweet potato or jicama for the carrot in this recipe.

Seasoning mix:
Combine the Seasoning mix ingredients in a small bowl and mix well.

Avocados:
Cut the avocados in half and remove the seed. Carefully remove the peel, leaving the sections in one piece. Coarsely dice 2 of the avocados (4 halves) and sprinkle the halves with a little lemon juice to prevent discoloration. Set aside.

Vegetable Mixture:
In a 12 inch skillet over high heat, heat the oil until it just begins to smoke, 3 to 4 minutes. Add the onions, red, yellow and green bell peppers, the jalapeno chilies, garlic and 2 tablespoons of the seasoning mix. Cook, stirring frequently, until the vegetables color is similar to autumn leaves: the onions light golden and the bell peppers with rich but subdued colors, about 4 minutes.

Tasting note: there is an up-front seasoning taste followed by the sweetness of caramelized onions and bell peppers and finishing with heat in the back of the mouth.

Continue to cook until the vegetables are mushy and the bell pepper colors are faded and the onions are dark brown, about 4 more minutes.

Tasting note: Caramelization brings out the natural sweetness of the onions and takes away their pungency. Note how the deep brown sweetness compares to the earlier less brown status.

Transfer the vegetables to a sheet pan, spread them evenly over the pan and cool in the refrigerator.

Mayonnaise and Sauce:
Combine the Magic Pepper Sauce and the egg in a food processor. Process briefly to combine then add the cooled vegetable mixture. Process until the mixture is puréed, then add the oil in a slow, steady stream until the mayonnaise is thick and the oil is absorbed. Remove 1¼ cups of the mayonnaise and refrigerate for later use, leaving the rest in the food processor. Add the reserved chopped avocado and the remaining seasoning mix. Process until smooth. Refrigerate this sauce until ready to use.

Tasting note: The mayonnaise will have lots of small specks from the cooked vegetables and seasoning. The primary taste is a rich creaminess with a slightly roasted middle flavor. The back taste gives a light bite from the black pepper. The overall effect is light and well balanced, which will allow the flavor of the crab to come through.

Crab Salad:
Combine the crabmeat, green onions and reserved mayonnaise. Fold gently until well combined, but do not over mix. Refrigerate until ready to use. Makes about 3 cups.

Pasta:
In a 5 quart pot, bring 3 quarts of water to a boil. Add the pasta, salt and oil and cook until the pasta is about ¾ done. Add the cucumber and carrot and continue to cook until the pasta is done and the vegetables are softened but still slightly crunchy. Drain the pasta and rinse immediately under cold water until the pasta is cool. Drain thoroughly then place in a large bowl and mix with the reserved sauce and toss until evenly coated.

To serve:
Mound ½ cup of the Crab Salad on top of each avocado. Place 1 to 1½ cups of the pasta on a serving plate and place one stuffed avocado half on top.