16 ea. crab legs, rinsed and patted dry (I use Dungeness)
1 large avocado, halved, peeled, pitted & sliced lengthwise in 1/4-inch slices
1 (15 oz.) can grapefruit sections
4 ea. leaves of red leaf or butter lettuce
1/2 cup mayonnaise (Best Foods or Hellmann's)
1 1/2 tsp. prepared mustard

Arrange lettuce leaves on four salad plates. Divide the avocado slices among the plates, arranging like fingers, side by side. Place grapefruit sections between avocado slices then top each with 4 crab legs.

Add prepared mustard to the mayonnaise and whisk until very smooth. Drizzle over salad and serve. If dressing is too thick, add a little grapefruit juice to thin it slightly.

Serves 4.

Note: This salad is best chilled for at least a 1/2 hour before serving.

Submitted by: John Harrington