Avocado Filled with Crabmeat



INGREDIENTS:

2 Avocados

1/2 lb Crabmeat

1 ds Hot pepper sauce (opt.)

1/4 c  minced celery

Mayonnaise

Lemon juice

MSG (optional)

Salt, pepper

Shredded lettuce

4 Hard cooked eggs; chopped

4 Anchovy fillets

4 Strips pimiento

1 Lemon; cut in 4 wedges

1 tomato; cut in 4 wedges

Black olives

Parsley sprigs

Dressing:

1 c Mayonnaise

1 ds Tarragon

1 ds Chervil

2 T  Chopped chives

2 T  tomato puree (or more)

DIRECTIONS:

1. Combine 1 cup mayonnaise, tarragon, chervil and chives.
Add just enough tomato puree to give dressing a pourable
consistency and delicate color. Set aside.

2. To make salad, cut avocados in halves and remove seeds.
Flake crabmeat and combine with hot pepper sauce, celery and
enough mayonnaise to moisten. Season to taste with lemon
juice, MSG, salt and pepper. Place avocado halves on shredded
lettuce, fill with crab mixture and sprinkle generously with
chopped eggs. Garnish with anchovies, pimiento strips, lemon
and tomato wedges, olives and parsley. Serve dressing on side.



Avocado Filled with Crabmeat