1/2 c. mayonnaise or salad dressing
2 tbsp. catsup
1 tbsp. lemon juice
Dash of bottled hot pepper sauce
Few drops Worcestershire sauce
1 lb. sea legs, cooked, chilled & shelled
4 oranges, peeled & sectioned
2 avocados, peeled, seeded & thinly sliced
1 grapefruit, peeled & sectioned
Bibb lettuce leaves

Or 1 (6 oz.) can crab meat, drained, cartilage removed and cut into pieces.

For dressing, combine mayonnaise, catsup, lemon juice, pepper sauce and Worcestershire sauce. Arrange crab meat, orange sections, avocado slices and grapefruit sections in 8 lettuce lined cocktail cups or glasses. Pour dressing over crab mixture. Serves 8.