2 Haas avocados, the smaller, darker, bumpy variety
1/2 lime
1 clove garlic
2 cups low-fat buttermilk
1/2 pound fresh lump crabmeat, picked through
Salt and pepper - white pepper preferred

Peel and seed the avocados. Rough chop the garlic.
Using a food processor, puree the avocado and garlic.
Transfer to a bowl. Stir in the buttermilk.
Salt and pepper to taste.
Stir in crab and juice of 1/2 lime. Combine well.
Chill thoroughly. Garnish with two lumps of crab
and a sprig of cilantro.