Houlihan's Crabacado Salad

Houlihan's Bar and Restaurant Recipe

Serves 4

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup minced celery
1/4 cup drained minced capers
1 hard-boiled egg, minced
2 tablespoons drained minced pimiento
1 tablespoon minced parsley
1 head leaf lettuce
2 chilled ripe avocados, halved,seeded and peeled
3/4 pound crabmeat, drained if canned
4 chilled tomatoes
4 chilled artichoke hearts, drained
4 chilled hard-boiled eggs
16 chilled whole pitted black olives

In a bowl, blend together the mayonnaise, sour cream, mustard, lemon juice and Worcestershire.
Stir in the celery, capers, minced egg, pimiento and parsley. Chill.

Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crab meat in the cavities of the avocados. Spoon a fourth of the dressing over each avocado. Place one piece of reserved crab on top. Sprinkle each salad lightly with paprika. Cut each tomato in half lengthwise.
Place one-half of the tomato on the lettuce at each end of the avocado. Cut each artichoke heart in half lengthwise and place on each side of the avocado. Cut each egg in quarter wedges and place on each corner of the salad platter. Place one black olive alongside each quarter of egg. Serve immediately.