Preparation:

Wash and drain all vegetables. Cut romaine heads in half lengthwise and then in half again. Rough chop romaine. Slice cucumber and wedge tomatoes. 

Peel and rinse hard-boiled eggs. Chop eggs and set aside. Peel, pit, and slice avocados and set aside.

If necessary, drain crab meat. (Make certain to look through crab meat for any pieces of shell; discard if found.)

To assemble the salad, make a bed of romaine on four plates, top with cucumber, tomato, egg, avocado, and crab meat. Dress each salad plate with ¼ cup Thousand Island dressing and serve.