Ingredients

• 1/3 cup chopped celery
• juice of 1/2 lemon
• 1 tbsp. capers
• 1 tsp. cumin
• 1/2 lb. cooked crabmeat
• 1/2 medium Haas avocado, cubed (or a substitute like surimi)
• 1/2 tsp. Turmeric
• salt and pepper to taste
• 1 bunch watercress
• 1 tbsp. mayonnaise

Directions

1. Combine celery, crabmeat, mayonnaise, cumin, turmeric, capers, salt, pepper, and lemon juice in a large bowl and mix well. Drizzle avocado with lemon juice and gently stir into the salad mixture. Remove stems from watercress and divide watercress between two plates and top with the crab salad. Serve immediately.

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