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 half 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