Crab Louis

By á-708

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

Preparation

Step 1

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.