California Crab Salad - cooking recipe

Ingredients

16 ounces surimi (imitation crab)
1 avocado
1 (10 ounce) can black olives
1 tablespoon red onion, chopped finely
2 tablespoons celery, chopped (optional)
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 1/2 teaspoons dill (dried dill weed)
1 dash Worcestershire sauce
1/2 cup mayonnaise
salt and pepper

Preparation

Flake crab with 1 t lemon juice in large bowl.
Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
Stir until mixed.
Stir in mayonnaise (adjust amount according to taste).
Add salt and pepper to taste.
Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
Gently stir avocados and olives into the salad.
Taste and adjust seasonings as needed.
Serve or refrigerate for several hours.