Directions

1. Spread the 4 tablespoons of the togarashi seasoning evenly on a small plate or shallow dish.

2. Cut the avocados in half lengthwise and carefully remove the pits. Gently scoop out a small bit of the flesh to create more room for the filling.

3. Lightly press the cut (flesh) side of each avocado half into the plate of Togarashi, coating the surface.

4. Place the dipped avocado halves flesh-side up on a serving platter. 

5. Spoon the Keys Fresh Stone Crab Dip generously into the hollow of each avocado, mounding slightly over the top.

6. Sprinkle each half with a pinch of black pepper.

7. Garnish with thinly sliced scallions and serve with lemon wedges on the side.