Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Avocados Shredded lettuce
1/2 lb Crabmeat 4 Hard cooked eggs; chopped
1 ds Hot pepper sauce (opt.) 4 Anchovy fillets
1/4 c Minced celery 4 Strips pimiento
Mayonnaise 1 Lemon; cut in 4 wedges
Lemon juice 1 Tomato; cut in 4 wedges
MSG (optional) Black olives
Salt, pepper Parsley sprigs

-----------------HERBED MAYONNAISE DRESSING----------------------
1 c Mayonnaise 2 tb Chopped chives
1 ds Tarragon 2 tb Tomato puree (or more)
1 ds Chervil

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.

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