Crab Louie Salad with Florida Greens

Name: Crab Louie Salad with Florida Greens
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

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.