Crab Louie Salad with Florida Greens
Crab Louie Salad with Florida Greens
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 42
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 138
- Sodium
- 835
- Total: 30 min
- Active: 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 42
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 138
- Sodium
- 835
- Total: 30 min
- Active: 30 min
Ingredients
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, cleaned of shells
12 leaves Bibb lettuces
12 slices heirloom tomatoes
2 avocados, thinly sliced
2 hard-boiled eggs, thinly sliced
1/2 cup sunflower sprouts or chervil sprigs, for garnish
Directions
- In a medium mixing bowl, combine the mayonnaise, chili sauce, chives, parsley, lemon juice, lemon zest, horseradish, Worcestershire, and hot sauce and season with the salt and pepper. Remove 1/2 cup of the sauce and set aside. Add the crabmeat to the bowl and gently toss until well-combined, taking care not to break up the crabmeat.
- To assemble: Top each plate with 2 lettuce leaves, 2 slices of tomato, 3 or 4 slices of avocado, 3 slices of egg, and then mound 1/2 cup of the crab salad on top. Divide the sunflower sprouts equally among the salads. Drizzle with the reserved sauce.
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