Spicy Lump Crab And Avocado Salad

1. 1

   In a small bowl, combine the mayonnaise, chile sauce, Worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.

2. 2

   In a medium bowl, carefully toss together the crabmeat, scallions, bell pepper and parsley being careful to not break up the lumps of crab. Lightly fold in the spicy sauce.

3. 3

   Slice the avocados in half and remove the pit. Slice a small amount from the bottom of the avocado half so it will sit flat on a plate. Pour or brush the lemon juice over the entire cut surface of the avocado to avoid browning. (You can remove the avocado from the skin with a spoon and serve that way but be sure to cover the entire avocado flesh with lemon juice before serving.)

4. 4

   Place avocado halves on a plate and fill with the crab salad. Serve immediately.

5. 5

   Note: The salad can be made a few hours in advance and chilled until ready to serve.

* Per serving · 4 servings · Values may vary.