California Crab Salad

I made this a few weeks ago and I loved it, except for the avocado. It is such a beautiful fruit with a lovely texture and I try it all the time, but I just can't like it. Next time I will leave the avocado out.



16 ounces surimi (imitation crab)

1 avocado

1 (10 ounce) can black olives

1 tablespoon red onions, chopped finely

2 tablespoons celery, chopped (optional)

2 teaspoons lemon juice

1 teaspoon apple cider vinegar

1 teaspoon soy sauce

1 1/2 teaspoons dill (dried dill weed)

1 dash worcestershire sauce

1/2 cup mayonnaise

salt and pepper



Flake crab with 1 t lemon juice in large bowl.

Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.

Stir until mixed.

Stir in mayonnaise (adjust amount according to taste).

Add salt and pepper to taste.

Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.

Gently stir avocados and olives into the salad.

Taste and adjust seasonings as needed.

Serve or refrigerate for several hours.