Creamy Surimi Crab Celery Salad

Combine celery, onion and surimi in a salad bowl.

Combine mayonnaise, half and half, lemon juice, dill and a pinch each salt and pepper in a shaker jar. Shake and add more half and half to thin to desired consistency.

Pour dressing onto salad. Toss. Taste. Adjust salt, pepper and dill. Add sugar if the onion is too sharp. Cover; refrigerate for up to 4 hours before serving.

Serving Ideas: Peel the grapefruit. Cut sections (supremes), reserving juice. Half tomatoes lengthwise; thinly slice. Thinly slice the avocado (peeled). Center portions of crab salad on serving plates. Ring with avocado, grapefruit and tomato slices. Drizzle with reserved grapefruit juice. Garnish with herbs.