Peel half of one avocado. In a small bowl, mash
avocado half. Add scallion, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and hot pepper sauce. Stir until well combined. Reserve.
In separate bowl, stir together mayonnaise
, chili sauce, horseradish, Worcestershire sauce, and remaining teaspoon lemon juice
. Season to taste with salt and white pepper. Reserve.
remaining 1 1/2 avocados, cut into half-inch cubes, and place in a large bowl. Squeeze excess moisture from crabmeat. Add to cubed avocado and gently combine. Fold in mayonnaise
Line bottoms of 6 chilled open champagne
glasses or small glass serving dishes with watercress
. Divide crab
mixture evenly among glasses. Top each with a dollop
of mashed avocado mixture.
Press egg yolks through fine mesh sieve
; combine with parsley in a small bowl. Sprinkle yolk/parsley
mixture evenly over each portion. Mimosas can be covered and refrigerated for up to 3 hours.