1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 c. crabmeat
1/2 c. toasted, slivered almonds
1 c. sliced celery

Mix mayonnaise, lemon juice, celery, pepper, salt and toss with crabmeat. Cover and refrigerate for 3 hours. Before serving, stir in almonds. This is usually served on salad greens or it can be served in cantaloupe, honeydew or melon slices.