1 pkg. (6 oz.) frozen Alaskan snow crab (thawed in package)
2 tbsp. olive 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
1/2 c. celery
1/4 c. sliced black olives
1 hard boiled egg, coarsely chopped
1 ripe avocado (peeled, halved and cut in crescents)
1 head Boston lettuce

Dressing: Drain liquid from snow crab into small bowl. Add oil, lemon juice and seasonings. Blend well.

Salad Bed: Arrange Boston lettuce leaves around edge of 2 plates. Combine shredded lettuce, celery, olives and egg. Toss with dressing (reserving 2 teaspoons) and mound on salad beds. Garnish with avocado crescents drizzled with remaining dressing.