2 ripe avocados
1 scallion, minced
2 teaspoons lemon juice, divided
1/4 teaspoon salt, plus additional to taste
Dash of hot pepper sauce
3 tablespoons mayonnaise
2 tablespoons chili sauce
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
Ground white pepper
8 ounces cooked fresh crabmeat
2 cups watercress
2 hard cooked egg yolks
1 tablespoon chopped fresh parsley
Adapted from In The Kennedy Style: Magical Evening in the Kennedy White House by Letitia Baldrige; menus and recipes by White House Chef Rene Verdon. (Doubleday, 1998)
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