James's Avocado Filled Crabmeat

 

2 Avocados 
1/2 lb Crabmeat 
1 dash Hot pepper sauce (opt.) 
1/4 cup 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 

HERBED MAYONNAISE DRESSING 

1 cup Mayonnaise 
1 dash Tarragon 
1 dash Chervil 
2 tbsp Chopped chives 
2 tbsp Tomato puree (or more) 

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

 

Virtue is the fount whence honor springs.

- Christopher Marlowe