Crab Louis

Crab Louis
Crab Louis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • For the dressing:

  • 1 1/2

    cups (375 ml) mayonnaise

  • 1/4

    cup (60 ml) chili sauce or ketchup

  • 1

    scallion (spring onion), green and white parts, thinly sliced

  • 3

    Tbs (45 ml) finely chopped green bell pepper

  • 1

    Tbs (15 ml) lemon juice

  • 2

    tsp (10 ml) Worcestershire sauce

  • 1/4

    tsp (1 ml) hot sauce, or to taste

  • For the salad:

  • 1 1/2

    lbs (675 g) lump crab meat, picked over to remove shell and cartilage

  • 2

    heads Bib or Boston lettuce, separated into leaves

  • 3

    large avocados, halved, pitted, and peeled

  • 8-12

    cherry tomatoes, halved

  • 3

    hard-cooked eggs, peeled and quartered lengthwise

Directions

Whisk together the ingredients for the dressing. Gently fold in the crab meat. Place a bed of lettuce leaves on 6 plates. Place an avocado half in the center of each plate and mound the crab mixture on top. Garnish with the tomatoes and egg wedges. Serves 6.

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