Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 531 (66%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 125.3mg||39 %|
|Sodium 1153.3mg||40 %|
|Potassium 1224.1mg||32 %|
|Total Carbohydrate 41.1g||12 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 32.7g|
|Protein 31.9g||46 %|
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Calories per serving: 801
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