Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    avocados
     1/2  pound         crabmeat
     1/8  teaspoon      hot pepper sauce -- (opt.)
     1/4  cup           minced celery
                        mayonnaise
                        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      cup           mayonnaise
     1/8  teaspoon      tarragon
     1/8  teaspoon      chervil
   2      tablespoons   chopped chives
   2      tablespoons   tomato puree -- (or more)

Preparation:

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.