Avocado Crab Grapefruit Salad with Olives - serves 4

4 avocados
1 pound crab meat, picked through and diced
1/2 cup pecans
1 cup mayonnaise
2 tsp ketchup
Dash of Worchestershire sauce
Lettuce
1 cup halved grapefruit sections
2 hard-boiled eggs, chopped
Black olives

Cut the avocados in half and remove the seeds. Combine the crab meat with the next 4 ingredients and spoon into the avocados. Serve on a bed of crisp lettuce surrounded by grapefruit sections and garnished with chopped eggs and black olives.