Spicy Lump Crab And Avocado Salad

• FOR THE SPICY SAUCE:
• 3 Tablespoons Mayonnaise
• 3 Tablespoons Sriracha Chile Sauce
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Fresh Lemon Juice
• 1 pinch Salt And Pepper, to taste
• FOR THE SALAD:
• 1 pound Jumbo Lump Crab Meat, Fresh Cooked Or Canned
• 2 whole Scallions, Chopped
• 1/2 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 3 Tablespoons Chopped Fresh Parsley
• 4 whole Avocados, Halved
• 1 whole Lemon, Juiced

1. In a small bowl, combine the mayonnaise, chile sauce, Worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
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. 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. Place avocado halves on a plate and fill with the crab salad. Serve immediately.
5. Note: The salad can be made a few hours in advance and chilled until ready to serve.

mayonnaise, sriracha chile sauce, worcestershire sauce, lemon juice, salt, salad, scallions, red bell pepper, parsley, avocados, lemon

Taken from tastykitchen.com/recipes/salads/spicy-lump-crab-and-avocado-salad/ (may not work)