Crab Louis Salad from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 6 lemon wedges, for serving
• 1 Kirby or Persian cucumber, cut into large dice
• 3 large hard-boiled eggs, cut lengthwise into quarters
• 2 firm, ripe tomatoes, cut into 6 wedges each
• 1½ pounds (680 g) cooked lump Dungeness crabmeat, picked over for shell
• 3 small, ripe avocados, preferably Hass, halved, pitted, and peeled
• 1 small head Bibb or Boston lettuce, leaves torn into bite-sized pieces
• Cayenne pepper
• 2 tablespoons fresh lemon juice
• 3 tablespoons finely chopped green onion, including some green tops
• 3 tablespoons finely chopped green bell peppers
• ⅓ cup (75 ml) chili sauce, preferably Heinz
• 1 teaspoon Worcestershire sauce
• 1½ cups (360 ml) mayonnaise
• Kosher salt
• 2 teaspoons chopped fresh flat-leaf parsley, finely chopped