CRABACADO SALAD

Steps:

• 1. In mixing bowl, blend together mayonnaise, sour cream, mustard, lemon juice, and Worcestershire. Stir in celery, capers, minced egg, pimiento, and parsley. Chill. 2. Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a little crab for garnish; divide remaining between the four avocado halves. Spoon a fourth of the dressing over each avocado. Place one piece of reserved crab on top. Sprinnkle each salad lightly with paprika. 3. Cut each tomato in half lengthwise. Place one-half of the tomato on each end of the avocado. Cut each artichoke heart in half lengthwise, starting at the stem end, and place on each side of the filled avocado. Cut each hard-cooked egg in quarter wedges and place on each corner of the salad platter. Place on whole black olive alongside each quarter of the egg. Serve immediately.