1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, cleaned of shells
12 leaves Bibb lettuces
12 slices heirloom tomatoes
2 avocados, thinly sliced
2 hard-boiled eggs, thinly sliced
1/2 cup sunflower sprouts or chervil sprigs, for garnish
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