Crab Louis - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crab Louis

Makes 4 entree salads



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    Crab Louis:

    1/2 pound lump crab
    1/2 cup diced red onion
    1/2 cup diced celery
    2 tablespoons chopped fresh parsley

    For the Dressing:

    1/2 cup mayonnaise
    2 tablespoons ketchup
    3 tablespoons sweet pickle relish
    1 tablespoon lemon juice
    1/2 teaspoon hot sauce

    Mix dressing ingredients together and set aside.

    For the Salad:

    1 head romaine chopped and cleaned
    1 pint cherry tomatoes cut in half
    4 eggs hard boiled, peeled and quartered
    1 avocado, cored and sliced

    In a mixing bowl, gently toss together the crab, red onion, celery and chopped parsley. Then mix in about 1/4 - 1/2 cup of the dressing. Taste and adjust with salt and pepper if needed. Now take 4 large salad plates and arrange the cucumbers and tomato halves around the plate. Divide the lettuce in the middle of the plates and top with the crab salad. Then divide the egg quarters and avocado slices around the salad. Serve with fresh lemon wedges and the remaining dressing on the side.

    Makes 4 entree salads.