Avocado with Crab

• 4 each avocados ripe
• 15 ounces crab meat canned or 1 pound fresh
• 8 tablespoons mayonnaise
• 6 worcestershire sauce
• 1/2 cup celery finely minced
• 1 x salt to taste if needed
• 1 pinch white pepper
• 2 red hot pepper sauce red pepper sauce, tabasco or a pinch of cayenne pepper
• 1 head iceberg lettuce
• 2 each lemons

1. Split the avocados in half lengthwise and remove the pits.
2. With a melon-ball cutter, gently enlarge the cavity toward the stem end.
3. With a fork, mash the avocado pulp which was removed.
4. Mix the pulp with 4 tablespoons of the mayonnaise, salt if needed, pepper and cayenne or Tabasco.
5. Gently fold in the crab meat and the celery.
6. Divide the crab mixture among the eight avocado halves.
7. Mix the Worcestershire sauce with the remaining 4 tablespoons mayonnaise.
8. 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.
9. Remove the outside leaves of the iceberg lettuce.
10. Arrange the leaves on a serving platter.
11. Cut the inside part of the lettuce into very thin strips and make 8 small nests on the leaves lining the serving platter.
12. Place an avocado half on each nest.
13. Cut each lemon in quarters and garnish the serving platter with the slices of lemon.

avocados, crab meat, mayonnaise, worcestershire sauce, celery, salt, white pepper, red hot pepper sauce red pepper sauce, lemons

Taken from recipeland.com/recipe/v/avocado-crab-2728 (may not work)