Avocado With Crab

• 4 avocados Ripe
• 15 ounces crab meat picked through, OR 1 lb fresh
• 8 tablespoons mayonnaise
• 4 drops worcestershire sauce
• 1/2 cup celery stalks Finely minced, peeled
• salt depending on the saltiness of the crab meat
• 1 pinch white pepper
• 1 pinch cayenne
• 1 dash Tabasco
• 1 head iceberg lettuce
• 2 lemons

1. Split the avocados in half lengthwise and remove the pits. With a melon-ball cutter, gently enlarge the cavity toward the stem end. Enlarging the cavity of the avocados with a melon-ball cutter has two purposes; you have the subtle taste of the pulp in the crab mixture, and it is easier to arrange the filling without making it messy.
2. With a fork, mash the avocado pulp which was removed.
3. Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery.
4. Divide the crab mixture among the eight avocado halves.
5. Mix the Worcestershire sauce with the remaining 4 tablespoons of mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tablespoon of the mayonnaise mixture on each filled avocado half.
6. Remove the outside leaves of the iceberg 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.
7. Cut each lemon in quarters and garnish the serving platter with the slices of lemon. Serve. If desired, offer additional mayonnaise separately.

avocados, crab meat, mayonnaise, worcestershire sauce, celery stalks, salt depending, white pepper, cayenne, tabasco, lemons

Taken from www.yummly.com/recipe/Avocado-With-Crab-1646844 (may not work)