1 pound cooked, chilled, rinsed and picked over fresh crabmeat
1 cup mayonnaise
1 teaspoon lemon pepper seasoning
1 cup chopped celery
1/4 cup sweet pickle relish
1/2 cup chopped scallions
2/3 cup sliced almonds
2 or 3 avocados

Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel.

Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.

Slice avocado in 2 around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture.

Serve immediately.

Serves 4 to 6.