Crab Salad With Avocado And Mango

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2 large eggs

Salt and freshly ground pepper

1 shallot, minced

1 tablespoon chopped fresh ginger

3 tablespoons fresh lime juice

2 teaspoons Asian fish sauce

3/4 cup plus 2 tablespoons canola oil

1 pound jumbo lump crabmeat

1 large mango, finely diced

1 Hass avocado, finely diced

2 tablespoons snipped chives

Peppercress or watercress sprigs, for garnish

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