In a large bowl mix together a dressing of mayonnaise
, chives, crab boil
seasoning, hot red pepper
sauce, red onions
, lemon juice
, salt and pepper.
Place crabmeat in another bowl and pour on enough dressing
to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator.
Scoop a small indentation in the top of each artichoke
heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley.