Avocado With Crab

1. 1

   Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. Enlarging the cavity of the avocados with a melon-ball cutter has two purposes; you have the subtle taste of the pulp in the crab mixture, and it is easier to arrange the filling without making it messy.

2. 2

   With a fork, mash the avocado pulp which was removed.

3. 3

   Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery.

4. 4

   Divide the crab mixture among the eight avocado halves.

5. 5

   Mix the Worcestershire sauce with the remaining 4 tablespoons of mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tablespoon of the mayonnaise mixture on each filled avocado half.

6. 6

   Remove the outside leaves of the iceberg lettuce. Arrange the leaves on a serving platter. Cut the inside part of the lettuce into very thin strips and make 8 small nests on the leaves lining the serving platter. Place an avocado half on each nest.

7. 7

   Cut each lemon in quarters and garnish the serving platter with the slices of lemon. Serve. If desired, offer additional mayonnaise separately.

* Per serving · 4 servings · Values may vary.