3 med. sized avocados
2/3 c. milk
2 tbsp. lemon juice
2 tbsp. light mayonnaise
1 tbsp. prepared white horseradish, drained
1 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. hot pepper sauce
2 lg. celery stalks
1 1/2 lbs. salad-style imitation crabmeat
Lemon slice for garnish

About 30 minutes before serving:

1. Remove peel and discard pit from 1 avocado; cut avocado into chunks. In blender at medium speed or in food processor with knife blade attached, blend avocado chunks, milk, lemon juice, mayonnaise, horseradish, salt, dried dill weed, and hot pepper sauce until smooth.

2. Cut celery into 1/4 inch thick slices. Remove peel and pit from remaining 2 avocados; cut into large chunks.

3. In large bowl, combine imitation crabmeat, celery and chunks of avocado; gently toss with avocado dressing. Spoon crabmeat salad onto platter. Garnish with lemon slices. Makes 6 main dish servings.