Wolfgang Puck's Crab Louie

(recipe courtesy Wolfgang Puck)
Serves 4

8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
1/4 red onion, finely diced
2 tablespoons olive oil
Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.