1/2 c. mayonnaise or whipped salad dressing
1 tbsp. lemon juice (or more to taste)
1/2 tsp. salt
1/4 tsp. pepper
2 c. crabmeat
1/2 c. toasted slivered almonds
2 med. ribs celery, sliced (about 1 c.)

Mix mayonnaise, lemon juice, salt and pepper, toss with crabmeat and celery. Cover and refrigerate for at least 3 hours. Before serving, stir in almonds.

This is served, usually, with avocado slices on salad greens. Or it can be served in cantaloupe halves, or slices of honeydew melon.