Crab Louis on Avocado Slices

Total time: 20 minutes
    Okay, so it's not really Crab Louis: there's no lettuce or hard-boiled egg.  But it is a lovely salad.  Try to get crab meat that's in lumps rather than shredded - if you can find it and it's reasonable.  The better the crab, the nicer the salad.   Fresh, of course would be better, but it's not readily available here. (You could use tuna or salmon)

 Ingredients:

• 6oz (180gr) crab meat, canned or fresh
• 4 tbs mayonnaise
• 2 tbs ketchup
• 2 tsp tarragon white wine vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp chili powder
• 2 tbs freshly snipped chives
• 1 tomato
• 1/2 avocado

 Instructions:

• Drain the crab meat well and put into a bowl. 
• Snip the chives and add 1 tbs to the crab.  
• In another bowl mix the other 1 tbs chives, mayo, ketchup, vinegar, Worcestershire and chili powder. 
• Add about half to crab and very gently mix - just barely.  Add a bit more if you want to, but it should be just lightly dressed. 
• Remove the pit from the avocado and slice half. 
• Fan the slices out on each of two plates. 
• Slice the tomato and cut the slices in half. 
• Arrange on the other side of the plates. 
• Divide the crab and spoon into the center. 
• Serve, with remaining dressing on the side.  A few olives if you have them...