Crab Louis Salad Over Avocado

Mary Anne here. This delectable Crab Louis was created on an Indian summer day when the thermometer topped out at a sultry 89 degrees. I had purchased a pound of lump crab meat on sale at my local grocer’s and decided this salad would be the perfect salute to summer’s last gasp. While this is a non-traditional version of a culinary classic – I added honey and orange juice to the dressing and ripe avocado to the greens – it’s a spectacular luncheon dish and hearty enough for dinner.

If you’re craving fuller-bodied fare, Crab Louis is also delicious served on whole grain bread topped with thin slices of Jarlsberg and then broiled just long enough to melt the cheese and warm the avocado. Don’t wait for the next heat wave to enjoy this salad – I say dig in anytime crab meat takes a dip in market prices!

Print This Recipe Print This Recipe

Crab Louis Salad Over Avocado
Serves 4

Ingredients for the Dressing:
¾ cup mayonnaise – stock
¼ cup plain yogurt or sour cream – $0.79
¼ cup chili sauce – $1.79
1 medium shallot, finely diced – $0.29
2 Tablespoons stuffed green olives, finely diced – $1.49
2 Tablespoons orange juice – stock
1 Teaspoon lemon juice – stock
1 Teaspoon Worcestershire sauce – stock
1 Teaspoon horseradish – stock
1 Tablespoon honey – stock
1½ Teaspoons dried Tarragon – stock
salt and pepper, to taste – stock

For the Salad:
1 lb. lump crab meat, picked over for cartilage – $13.99
1 head Romaine lettuce, chopped into bite-size pieces – $1.79
2 ripe avocados, cut in half – $2.00
4 eggs, hard-boiled and quartered – stock
2 medium, ripe tomatoes, cut into 16 wedges – $1.39
capers (optional)
Grand Total Assuming Well-Stocked Pantry: $23.53
Total Per Serving: $5.88

Directions:
1. In a medium size bowl, whisk together the dressing ingredients.

2. Line 4 plates with the chopped lettuce leaves. Place ½ an avocado in the center of each plate.

3. in a separate bowl, combine the lump crab meat with about 1/3 cup of the dressing. Evenly divide the dressed crab meat and scoop into each avocado half. Garnish the prepared plates with the quartered eggs, tomato wedges, and capers.

4. Drizzle some of the dressing over the lettuce leaves. Serve with the remaining dressing on the side.

Comments

  1. says

    Looks amazing ladies. Another great recipe. Believe it or not I have never attempted to make crab salad. I always buy it from the deli. This is easy enough can’t wait to try it.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>