In a medium mixing bowl, combine the mayonnaise, chili sauce, chives, parsley, lemon juice, lemon zest
, horseradish, Worcestershire, and hot sauce and season with the salt and pepper. Remove 1/2 cup of the sauce and set aside. Add the crabmeat to the bowl and gently toss until well-combined, taking care not to break up the crabmeat.
To assemble: Top each plate with 2 lettuce leaves
, 2 slices of tomato, 3 or 4 slices of avocado, 3 slices of egg, and then mound 1/2 cup of the crab
salad on top. Divide the sunflower sprouts equally among the salads. Drizzle
with the reserved sauce.