Crab Sandy

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2 English cucumbers, sliced into 1-inch thick pieces

1 avocado, diced

1 cup frozen asparagus tips, thawed

1 hard boiled egg, diced

1/2 lemon, zested and juiced

3 tablespoons Thousand Island Dressing

1 tablespoon hot sauce

2 tablespoons fresh chopped parsley leaves

1 (8-ounce container) fresh crabmeat

Salt and freshly ground black pepper