Crab Salad with Peaches and Avocados

My Mom and Dad (Gigi and Poppy) visited last week and we made this delicious summer salad with fresh peaches from the farmer's market!  It was unbelievably yummy!  

Crab Salad with Peaches and Avocados adapted from Southern Living

• 1 pound fresh jumbo lump crabmeat
• 2 tablespoons lemon zest
• 1 tablespoon mayonnaise 
• 1/2 teaspoon dry mustard
• 5 tablespoons fresh lemon juice, divided
• 1/2 jalapeño pepper, seeded and finely diced 
• 1/4 cup finely diced celery
• 2 green onions, finely chopped 
• Kosher salt and freshly ground white pepper to taste
• 5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped
• 1 tablespoon honey
• 3 medium avocados, diced 
• Arugula (optional - we left this out)

1. 1. Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.
2. 2. Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. 
3. 3. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.
4. 4. Spoon 1/4 cup pureed peach mixture onto a chilled plate. Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peaches and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.