Avocado Filled With Crabmeat

2 avocados
1/2 lb crabmeat
1 dash hot pepper sauce (opt.)
1/4 cup minced celery
1 mayonnaise
1 lemon juice
1 msg (optional)
1 salt, pepper
1 shredded lettuce
4 hard cooked eggs; chopped
4 anchovy fillets
4 strips pimiento
1 lemon; cut in 4 wedges
1 tomato; cut in 4 wedges
1 black olives
1 parsley sprigs
----HERBED MAYONNAISE DRESSING----
1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tablespoon chopped chives
2 tablespoon tomato puree (or more)
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.