1 egg yolk
2 tsp. Dijon mustard
1/2 tsp. Worcestershire Sauce
2 tsp. wine vinegar
1/2 cup olive oil
1 tbsp. chili sauce
1/4 cup chopped stuffed olives
salt and pepper, to taste
1/4 cup chopped scallions
1 lb. crab (all bits of shell and cartilage removed)
4 ripe avocados
lettuce leaves
2 hard - cooked eggs, sliced (optional)

In bowl mix egg yolk, mustard, Worcestershire and vinegar. Beat constantly, add oil slowly until smooth and thick. Add chili sauce, scallions and olives, mix well. Season to taste. Add crab to half the sauce. Mix gently. In halved avocados, pile with equal portions of crab mixture. Spoon remaining sauce over.

Serve on bed of lettuce. Garnish with egg slices and scallions.

Serves 4.