Avocado Crab Louis - cooking recipe

Ingredients

Seafood sauce
1/4 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1/2 cup half-and-half
2 teaspoons lemon juice
1 dash dry sherry
1 pinch cayenne pepper
Seafood salad
8 ounces crabmeat, flaked
2 avocados, medium size
lemon juice, to brush on avocado to prevent discoloration
1 lemon, sliced, for garnish
fresh chervil, sprigs for garnish (optional)
pumpernickel bread, sliced (optional)

Preparation

To prepare the sauce, simply mix all the sauce ingredients in a bowl until well blended.
Fold the crabmeat into the sauce.
Peel, pit and slice the avocados and brush the slices with lemon juice to prevent discoloration.
Arrange the avocados on 4 plates. Divide the crabmeat among the 4 plates evenly and garnish with lemon slices and chervil and serve with pumpernickel bread if desired.