- 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.