2 lbs. fresh lump crabmeat
8 med. tomatoes
3 tbsp. chopped chives
2 tbsp. chopped parsley
1 1/2 c. mayonnaise
4 tbsp. chili sauce
2 tsp. Worcestershire sauce
Juice of 1 lemon
2 tsp. vinegar
6 whole ripe avocados
1 head Romaine lettuce
Clean crabmeat of shells being careful to keep as many large lumps as possible. Peel, seed, chop and drain 5 of the tomatoes. Combine them with chives, parsley, mayonnaise, chili sauce, Worcestershire sauce, lemon juice and vinegar. Gently fold this mixture into the crabmeat.
For each serving halve an avocado and remove the pit. Cut the bottom of 1/2 avocado so that it will lie flat and place it in the center of a large leaf of romaine lettuce. Stuff it with 5 to 6 ounces of the crabmeat salad. Arrange avocado and tomato slices alternately around the stuffed avocado. Repeat for each serving. Serves 6.
