CRAB LOUIS WITH AVOCADO

Crab Louis With Avocado image

Provided by threeovens

Categories Crab

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Previous Next

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