Stir together the mayonnaise, chili sauce, tartar sauce and dry sherry: fold in crab. Cut avocado in half, peel and take out seeds. Fill cavities with crab mixture. Arrange on lettuce, garnish with tomatoes and cucumbers. Sprinkle paprika on top. Makes 8 servings.
» This recipe is acredited to Mrs. Corinthia Blizzard of Seaford, De. and was Grand Prize Winner in the 1976 Crab Cooking Contest in Crisfield, Md.