4 ripe avocados (2 lbs.)
1 env. plain gelatin
1 c. mayonnaise
1 tbsp. Dijon mustard
1 lb. crab meat
Salt and pepper to taste
Tarragon Sauce
2 tbsp. lemon juice
3 tbsp. white vinegar
1/4 tsp. Tabasco
1 tsp. anchovy paste
2 tsp. oil

Peel avocados, cut into chunks, coat with lemon juice; set aside. In a small bowl combine gelatin and vinegar when gelatin is soft scrape onto avocado. Place avocado and mayonnaise in food processor and blend thoroughly. Scrape mix into bowl, add salt, pepper, hot sauce, mustard, anchovy paste, blend thoroughly, fold in crab. Turn into greased 5 cup mold, smooth over top, refrigerate overnight. Unmold top with Tarragon Sauce.

TARRAGON SAUCE:

1 c. mayonnaise
1/2 c. yogurt
1 tsp. dried tarragon
Salt and pepper to taste
2 tbsp. chopped parsley
2 tbsp. chopped chives
1 tbsp. Dijon mustard

Blend thoroughly.