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Pick through the crabmeat for
cartilage, setting aside a few legs to garnish the plates.
Gently fold together the crabmeat
(or shrimp), mayonnaise, lemon juice and parsley. Season lightly with salt and
pepper.
Distribute the salad greens among
dinner plates and top with the cucumber slices. Drizzle some lemon juice over
the greens, then drizzle with a little olive oil and season with salt and
pepper.
Cut the avocados in half and
remove the pits, then carefully remove the peel. Place a half avocado on each
bed of greens and pile crab salad in each cavity.
Garnish the plates with the
reserved crab legs.
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