4 large or 6 small avocados
2 lbs fresh lump crabmeat –cleaned
1-cup mayo
1-cup celery, ¼ cup parsley, ½ cup green onion,
1 Tbsp. Dill pickles- all chopped
1 Tbsp. Lemon juice
1 Tbsp. Brandy (optional)
Dash of salt
1 ½ tsp. black pepper
1 tsp. Chili Pepper Paste
1 tsp. Worcestershire sauce
¼ tsp. granulated garlic
Cut avocados in half, remove pits and place on serving plates.
Combine rest of ingredients except crabmeat. Mix well.
Then gently toss crabmeat so as not to break up lumps.
Lift and arrange on top of avocados.
Sprinkle with parsley.