BRAZIL NUT CRAB SALAD

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2 (6 oz.) pkg. frozen King
crabmeat, thawed and
drained
1 c. sliced celery
1 c. sliced Brazil nuts
1/4 c. chili sauce
2 Tbsp. lemon juice
2/3 c. mayonnaise
1/2 tsp. salt
2 avocados
6 Tbsp. lemon juice

About one and a half to two hours before serving: In
medium bowl, combine crabmeat, celery and nuts. In small bowl,
mix chili sauce, mayonnaise, 2 tablespoons lemon juice and
salt. Pour over crab. Toss. Refrigerate. At serving time,
skin, pit and slice avocados. Dip into 6 tablespoons lemon
juice. Arrange salad on serving dish. Garnish with avocados.
Makes 6 servings.

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