1/2 avocado
3 oz. Canadian snow crabmeat
1 1/2 oz. mayonnaise
1/2 rib celery, chopped
Seasoning to taste
1/2 orange (3 lg.) orange slices
2 leaf lettuce
3 radish roses
2 wedges kiki fruit

Cut avocado with skin on (must be ripe; if ripe will be black skin and feel like a cooked baked potato). Cut in lengthwise, stick French knife in seed and twist until it comes out.

Take 1/2 avocado meat out and cut 1/2 inch cubes. Mix together crabmeat, chopped celery, salt, pepper, mayonnaise then gently fold in avocado pieces. Place into avocado half.

Place leaf lettuce on plate. Garnish with 3 large orange twists on side of salad. Garnish other side with kiki and radishes.

Avocado must be put in acid so it will not turn brown.