2 lbs. cooked imitation crab
4 ribs celery
1 green pepper
4 green onions
1 can black olives
1 can water chestnuts
1 sm. jar pimiento
1 lemon
Lettuce leaves
2 avocados
4 hard cooked eggs

DRESSING:

1 c. mayonnaise
1/4 c. catsup
3 tbsp. mustard
2 tbsp. lemon juice
1 tbsp. horseradish
Dash of Worcestershire sauce

Chop celery, onions, pepper, olives, chestnuts and pimiento and combine with crab. Squeeze on lemon juice and toss. At serving time add dressing, salt and pepper to taste. Toss lightly and serve on lettuce leaves. Garnish with egg wedges and avocado slices.