Adapted from Sunset magazine.

2 ripe avocados, pitted and peeled
½ cup olive oil
¼ cup white wine vinegar
½ teaspoon salt, plus more to taste
½ cup finely chopped fresh chives
2 tablespoons finely chopped fresh tarragon leaves
1½ Dungeness crabs, cooked, cleaned, and cracked
 

Whirl avocados, olive oil, vinegar, ½ tsp. salt, and ½ cup water in a blender until smooth. Stir in chives and tarragon. Cover and let sit 30 minutes at room temperature to let flavors blend.

Season sauce with salt to taste and serve with the crab.