6 oz. pkg. frozen snow crabmeat, thawed in pkg.
2 tbsp. vegetable oil
2 tbsp. lemon juice
1/2 tsp. seasoned salt
1/4 tsp. onion salt
1/8 tsp. garlic salt
3 c. finely shredded iceberg lettuce
1/4 c. celery
1/4 c. sliced ripe olives
1 hard cooked egg, chopped coarsely
1 avocado, peeled and halved
Boston lettuce leaves

Drain liquid from snow crab into small bowl. Add oil, lemon juice and seasonings; blend well. Set dressing aside. Arrange Boston lettuce leaves on 2 plates.

Combine shredded lettuce, celery, olives and egg. Toss with dressing, minus 4 tbsp. Divide and mound crabmeat on salad beds. Cut avocado crescents lengthwise and arrange around crabmeat. Drizzle with remaining dressing. Garnish with lemon slices.