1 lg. avocado
2 cans crabmeat or 1 lb. fresh
3 env. Knox gelatin
2 tbsp. finely chopped onions
1 c. finely chopped celery
1 c. sauterne wine
1 1/2 c. water
2 tbsp. lemon juice
1/2 c. mayonnaise
Salt to taste
Pepper to taste

Dissolve gelatin in 1/2 cup cold water. Pour 1 cup hot water into mixture and dissolve. Press avocado through fine sieve, or food processor. Add other ingredients, season to taste. Serve on lettuce leaves. Serves 8.