Crab Louis

Total Time:
20 min
20 min

4 main-course servings

  • 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
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  • 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.

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