Serves 2


½ lb. lump crabmeat
1 avocado
1 celery stalk
2 tsps. olive oil
2 tsps. fresh lemon juice
1 handful chopped fresh Italian parsley


Toss crabmeat with celery (chopped fine), olive oil, lemon juice and parsley. Add sea salt and pepper to taste. Cut avocado in half and remove pit. Fill each half with half of the crabmeat mixture. You can use half a pound of cooked shrimp instead. It doesn’t get much easier than this!