1. Drop lettuce leaves into pan of boiling water, drain immediately. Place into bowl of iced water; drain immediately. Line 6 individual ½ cup dishes with lettuce leaves.

3. Process remaining ingredients until smooth, stopping occasionally to scrape down the side of the bowl.

2. Melt butter in saucepan, stir in flour, stir over heat 1 minute.  Gradually stir in combined milk, mayonnaise and cream, stir constantly over heat until mixture boils and thickens.  Remove from heat, stir in tomato paste, lemon juice and mustard, cover, cool to room temperature.  Stir crab into sauce.  Process crab mixture and cream cheese until smooth.  Spoon crab mixture evenly into lettuce-lined dishes, refrigerate for about 1 hour.

4. Spoon avocado mixture evenly over crab mixture.  Top with reserved lettuce leaves to completely enclose the pates in lettuce.  Refrigerate several hours or overnight.