1 lb. back-fin crab meat
1/2 tsp. salt
1/2 tsp. lemon pepper seasoning
1/2 c. finely chopped celery
1/4 c. finely chopped green onion
2 hard-cooked eggs, finely chopped
1/3 c. mayonnaise
1/3 c. plain yogurt
1/2 tsp. dry mustard
1 tsp. grated orange peel
1/4 c. finely chopped fresh parsley
1 (2 oz.) jar pimento slices, drained
Shredded lettuce
1 ripe avocado, peeled, seeded, and sliced, cut each slice in half

Remove any cartilage or shell from crab meat. Place crab meat in a large mixing bowl. Add salt, lemon pepper seasoning, celery, onion and chopped egg.

In small bowl, mix together mayonnaise, yogurt, mustard and orange peel. Add this mixture to the crab mixture. Stir gently until blended.

Place salad mixture over a bed of shredded lettuce. Scatter parsley over top of salad. Arrange avocado slices and pimento slices evenly spaced over salad. Garnish dish with orange slices placed attractively around salad. Makes 6 servings.