Crab Louis in Avocado

Finishing and Plating

1. Lightly mix the crabmeat with just enough Louis dressing to bind it.
2. Toss the shredded romaine with the vinaigrette and bed it in the center of a cool 10-in. (25-cm) plate.
3. Peel the avocado, coat it with lemon juice, and sprinkle it with salt.
4. Mound the crabmeat