CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it will not keep.)
Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat.
Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter.