You must think of yourself not only as an instrument of the work but also as a recipient. Your work as an instrument does not cancel out your identity as a recipient, and your identity as a recipient doesn’t weaken your work as an instrument. You and I must never approach grace only as instruments of that grace in the lives of others; we must also remember that there is no grace that we offer to others that we don’t at once need ourselves.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Salads, Seafood	4	Servings

INGREDIENTS

2		Avocados
1/2	lb	Crabmeat
1	ds	Hot pepper sauce (opt.)
1/4	c	Minced celery
		Mayonnaise
		Lemon juice
		MSG (optional)
		Salt, pepper
		Shredded lettuce
4		Hard cooked eggs; chopped
4		Anchovy fillets
4		Strips pimiento
1		Lemon; cut in 4 wedges
1		Tomato; cut in 4 wedges
		Black olives
		Parsley sprigs
1	c	Mayonnaise
1	ds	Tarragon
1	ds	Chervil
2	tb	Chopped chives
2	tb	Tomato puree (or more)

INSTRUCTIONS

HERBED MAYONNAISE DRESSING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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