Best Crab Louis With Avocado Recipes

Crab Louis image

Provided by Food Network Kitchen

Time 20m

Yield 4 main-course servings

Number Of Ingredients 14

2 cups lump crabmeat (about 1 pound)
1 cup prepared mayonnaise
4 teaspoons chili sauce
1 tablespoon finely chopped green bell pepper
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt, plus more to taste
2 scallions, finely chopped
Worcestershire sauce, to taste
Hot sauce, to taste
Freshly ground pepper
1 hard-boiled egg
4 to 8 Bibb lettuce leaves, washed and dried
4 thick slices beefsteak tomatoes
1 ripe avocado, seeded, peeled, and quartered lengthwise

Steps:

Using your finger, carefully pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.
In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.
Gently fold about 1/4 cup of the dressing into the crab with a rubber spatula. Take care not to break the crab into smaller pieces. Put the crab salad and the dressing in the refrigerator until cold.
Meanwhile, put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.
Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.

Crab Louis With Avocado image

Provided by threeovens

Categories Crab

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1 egg yolk
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
2 teaspoons red wine vinegar
salt & freshly ground black pepper
1/2 cup vegetable oil
1 tablespoon chili sauce
1/4 cup green onion, minced
4 large stuffed green olives, chopped (about 1/4 cup)
1 lb lump crabmeat, picked over for shell and cartilage
4 ripe avocados
lettuce leaf
2 eggs, hard boiled (optional)

Steps:

Place egg yolk in a mixing bowl. Add mustard, Worcestershire sauce, and vinegar. Whisk to combine. Slowly drizzle in oil while whisking until thickened and smooth (like mayo). Add chili sauce, green onions, and olives. Stir.
Put crab meat in another bowl and add about half the dressing. Stir gently so as not to break up the crab too much.
Split the avocados in half and discard pits. Place on a bed of lettuce. Pile crab mixture into avocado halves. Spoon remaining sauce over filling. Garnish with egg.

Nutrition Facts : Calories 708, Fat 59.2, SaturatedFat 8.4, Cholesterol 133.3, Sodium 537.1, Carbohydrate 20, Fiber 14, Sugar 2.1, Protein 30.2