Crabmeat Causa Topped with Avocado, Bell Pepper and Olives Recipe

Ingredients

• 4 cups peeled and cut Yukon gold potatoes
• Juice of 2 limes, divided
• 1 teaspoon dried turmeric (optional)
• Salt and pepper to taste
• 12 ounces canned lump crabmeat, drained and flaked*
• 2 green onions, chopped
• ¼ cup light mayonnaise-type salad dressing
• Vegetable oil spray
• 2 ripe (but slightly firm) avocados, peeled and diced, divided
• ½ cup chopped roasted red bell pepper
• ¼ cup sliced black olives
• ¼ cup chopped fresh cilantro
• 6 romaine lettuce leaves
• 3 hard-cooked eggs, sliced, for garnish (optional)
• Cilantro sprigs, for garnish (optional)