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Crab Louie Salad Lettuce Cups

['2 scallions, finely chopped', '1 cup mayonnaise', '1/4 cup ketchup-based chili sauce', '3 tablespoons fresh lemon juice', '2 teaspoons prepared horseradish', '1 teaspoon Worcestershire sauce', '1/2 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper', '1 pound jumbo lump crabmeat, picked over, drained', '2 heads Boston Bibb or butter lettuce, separated into leaves', '2 avocados, cut into 1/2" cubes', '1 pint cherry tomatoes, halved, quartered if large', '4 teaspoons capers, drained', '1/4 cup chopped parsley']

Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
Toss crabmeat and 1/2 cup dressing in a medium bowl.
Divide lettuce leaves among plates (2–3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

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