3 envelopes plain gelatin
3 med. avocados, mashed
1 c. sour cream
1 c. mayonnaise
1 sm. onion, grated
1/4 c. lemon juice
1 tsp. salt

FOR CRAB SALAD:

4 (6 1/2 oz.) cans white crabmeat
1/3 c. chopped pimento
1/2 finely chopped celery
1/2 c. mayonnaise
1/4 tsp. pepper

Pour 1 cup cold water into top of double boiler. Add gelatin and stir until it dissolves. Refrigerate gelatin for about 1 hour until it thickens. Combine remaining ingredients and add to thickened gelatin. Spray ring mold very lightly with spray on oil. Pour gelatin mixture into slightly chilled ring mold. Cover and refrigerate until set. Keep covered until ready to serve.

Rinse crabmeat in cold water, removing any ligaments. Add and blend remaining salad ingredients. Cover and refrigerate until ready to serve.

When ready to serve, insert knife around edge of mold and dip mold in hot water for 30 seconds, making sure not to dip below water level. Place serving plate over mold and invert. Mound crab mixture in center and serve.