Serves 4 to 6

This delicious salad utilizes three of California’s premium products, avocados, seedless Navel oranges and incomparable fresh, local Dungeness crab.   As a friend of mine visiting from England said after he had finished meal of crab accompanied by a fine California wine, “Well, now I might just as well go out and hang myself because there is nothing left to look forward to.

2 tablespoons sweet and Sweet and Hot Brown Mustard

½ cup Mayonnaise or commercial

2 cloves of garlic, finely minced

2 tablespoons frozen orange juice concentrate

1 teaspoon Orange Zest

¼ cup cider vinegar

½ pound crab meat

2 avocados, diced

2 sweet Navel oranges, peeled and cut into rings and the rings cut into quarters

1 medium size sweet purple onion, half diced and half cut into thin rings

About 2 tablespoons minced fresh dill weed

Salt and fresh coarse ground black pepper to taste

Crisp fresh butter lettuce

Put the first six ingredients into a bowl and whisk well.  Add the next five ingredients and toss gently.  Season to taste with salt and pepper.  Chill.  When ready to serve, line a serving dish with lettuce and pile the salad in the center.  Garish with several slices of orange and avocado and sprigs of fresh dill weed.