Ingredients
4 ripe Avocados
16 oz. Crab meat
8 Tablespoons mayonnaise
4-6 drops Worcestershire sauce
1/2 cup finely minced, peeled
Sea Salt (to taste)
1 pinch White pepper
1 pinch Cayenne or 1-2 drops T
1 head iceberg lettuce
2 Lemons
Directions
Split the avocados in half lengthwise and remove the pits. Use a melon-ball cutter, to gently enlarge the cavity toward the stem end. With a fork, mash the avocado pulp which was removed. Mix the pulp with 4 Tablespoons of the mayonnaise, salt if needed, add pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery. Divide the crab mixture among the eight avocado halves. Mix the Worcestershire sauce with the remaining 4 Tablespoons mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tbs.of the mayonnaise mixture on each filled avocado half. Remove the outside leaves of the iceburg 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. Garnish the serving platter with the slices of lemon. Serve. If desired, offer additional mayonnaise separately.
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