Crabmeat Salad in Avocado

4 pounds crabmeat

2 pounds celery, chopped

1 pint mayonnaise

2 t. lemon juice

½ t. salt

1/8 t. white pepper

10 avocado, ripe

6 ozs. Of grapefruit juice or other acid medium

2 heads of lettuce

Clean crabmeat and mix with celery, mayo, lemon juice, salt and pepper. Adjust seasoning if necessary. Cut avocados in half lengthwise, trim bottom slightly so the won’t tip over. Remove stone and dip avocado in grapefruit juice to prevent discoloration. Drain and place on lettuce bed on chilled plate. Place about 5 ozs of crabmeat mixture into each avocado half.