1/4 cup frozen or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon diced pimientos
2 large avocados, peeled and sliced
2 tablespoons lemon juice
Red grapes, optional
In a large bowl, combine sour cream, curry powder and salt. Add the chicken, pineapple, green pepper, crab and pimientos. Cover and refrigerate for 1-2 hours. Just before serving, toss avocados with lemon juice. Place avocados and crab mixture on lettuce. Garnish with grapes if desired.