Defrost the crabmeat and cut into slices. Clean, wash and slice the peppers and radishes. Wash the salad. Cut avocado in half, remove stone. Peel, quarter and slice the fruit flesh.
Drizzle with a little lemon juice. Arrange the salad ingredients in 3 glasses. Mix salad mayonnaise and yoghurt. Season to taste with salt, pepper and sherry and pour over. Cook with dill flags