2 hard-cooked eggs
1 egg yolk
2 teaspoons prepared imported mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 cup peanut oil or corn oil
1 tablespoon chili sauce
Salt and pepper to taste
1/4 cup finely chopped scallions, including green part
4 large green stuffed olives, chopped
1 pound crab meat chunks
4 ripe avocados
Lettuce leaves

In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the crab meat in a mixing bowl and add half the sauce. Mix gently so as not to break up the crab lumps.

Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over this.

Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.