Crab Louis
By á-708
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 6
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.
You'll also love
- Salmon en Croute with Spinach and... 5/5 (1 Votes)
- Butternut Squash Soup (The Chew) 5/5 (1 Votes)
- Fried Clams (Yarmouth Clam... 5/5 (2 Votes)
- Cossie Snyder Crab Cakes 3.7/5 (3 Votes)
Review this recipe