Crab Louis With Avocado

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons red wine vinegar
• salt & freshly ground black pepper
• 1/2 cup vegetable oil
• 1 tablespoon chili sauce
• 1/4 cup green onion, minced
• 4 large stuffed green olives, chopped (about 1/4 cup)
• 1 lb lump crabmeat, picked over for shell and cartilage
• 4 ripe avocados
• lettuce leaf
• 2 eggs, hard boiled (optional)

1. Place egg yolk in a mixing bowl. Add mustard, Worcestershire sauce, and vinegar. Whisk to combine. Slowly drizzle in oil while whisking until thickened and smooth (like mayo). Add chili sauce, green onions, and olives. Stir.
2. Put crab meat in another bowl and add about half the dressing. Stir gently so as not to break up the crab too much.
3. Split the avocados in half and discard pits. Place on a bed of lettuce. Pile crab mixture into avocado halves. Spoon remaining sauce over filling. Garnish with egg.

egg yolk, mustard, worcestershire sauce, red wine vinegar, salt, vegetable oil, chili sauce, green onion, green olives, lump crabmeat, avocados, eggs

Taken from www.food.com/recipe/crab-louis-with-avocado-363922 (may not work)