1 egg yolk
2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
2 tsp. red wine vinegar
1/2 c. peanut, vegetable or corn oil
1 tbsp. chili sauce
1/4 c. finely chopped scallions, including green part
4 lg. stuffed green olives, chopped (about 1/4 c.)
Salt and pepper
1 lb. lump crab, all trace of shell and cartilage removed
4 ripe avocados
Lettuce leaves
2 hard-cooked eggs, sliced (optional)

1. Put the yolk in a mixing bowl and add the mustard, Worcestershire sauce and vinegar. Beat with a wire whisk. Add the oil gradually, beating rapidly.

2. When thickened and smooth, add the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper.

3. Put the crab in a mixing bowl and add half the sauce. Mix gently so as not to break up the crab lumps more than necessary.

4. Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over. Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices, if desired, or trimmed scallions. 4 servings.