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| What You Need: |
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1½ cups freshly made mayonnaise, or substitute 1½ cups unsweetened bottled mayonnaise
¼ cup bottled chili sauce
3 tablespoons finely chopped scallions, including 2 inches of the green tops
3 tablespoons finely chopped sweet green bell peppers
1 tablespoon strained fresh lemon juice
1½ teaspoons Worcestershire sauce
4 drops Tabasco
½ teaspoon salt
1½ pounds (about 3 cups) freshly cooked or defrosted frozen crabmeat, drained and thoroughly picked over to remove all bits of shell and cartilage, then cut into 1-inch pieces
3 large firm ripe avocados
2 heads Boston lettuce, separated into leaves, trimmed, washed and thoroughly chilled
2 medium-sized firm ripe tomatoes, washed, stemmed and each cut lengthwise into 6 wedges
3 hard-cooked eggs, cut lengthwise into quarters
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| How To Cook: |
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1. Combine the mayonnaise, chili sauce, scallions, peppers, lemon juice, Worcestershire sauce, Tabasco and salt in a deep mixing bowl and stir with a wire whisk until the ingredients are well blended.
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2. Taste for seasoning, then add the crabmeat and toss it about gentlywith a spoon until the pieces are evenly coated.
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3. Cut the avocados in half. With the tip of a small knife, loosen each seed and lift it out. Remove any brown tissuelike fibers clinging to the flesh.
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4. Strip off the skin with your fingers starting at the narrow stem end. (The dark-skinned variety does not peel easily; use a knife to pull the skin away, if necessary.)
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5. To assemble the crab Louis, place the avocado halves on six individual serving plates and spoon the crab mixture into the cavities.
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6. Arrange the lettuce leaves in rings around the avocado, and garnish the leaves with the tomatoes and hard-cooked eggs. Serve at once.
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