---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Seafood
       Yield: 4 servings
       2    Avocados
     1/2 lb Crabmeat
       1 ds Hot pepper sauce (opt.)
     1/4 c  Minced celery
            Lemon juice
            MSG (optional)
            Salt, pepper
            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
            Black olives
            Parsley sprigs
 -------------------------HERBED MAYONNAISE DRESSING-------------------------
       1 c  Mayonnaise
       1 ds Tarragon
       1 ds Chervil
       2 T  Chopped chives
       2 T  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.