Layered Tomato, Avocado and Crabmeat Salads

Blanch, peel and halve tomatoes and remove seeds. Chop tomatoes, mix with chile pepper, season with salt and pepper and divide among 4 serving glasses. Halve avocados, remove pits and peel. Cut avocado flesh into cubes, mix with lemon juice and layer into serving glasses over the tomatoes. Peel and halve onion, cut into thin strips and blanch for 1-2 minutes in boiling salted water. Drain onion strips and rinse with cold water. Mix onion strips, crabmeat, white vinegar and corn oil, season with salt and pepper and layer into serving glasses over the avocado. Serve layered salads immediately.