Crab Louis With Avocado Recipes

AVOCADO CRAB LOUIS

Steps:

• To prepare the sauce, simply mix all the sauce ingredients in a bowl until well blended.
• Fold the crabmeat into the sauce.
• Peel, pit and slice the avocados and brush the slices with lemon juice to prevent discoloration.
• Arrange the avocados on 4 plates. Divide the crabmeat among the 4 plates evenly and garnish with lemon slices and chervil and serve with pumpernickel bread if desired.

CRAB LOUIS

Steps:

• 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.

CRAB LOUIS WITH AVOCADO

Steps:

• Place egg yolk in a mixing bowl. Add mustard, Worcestershire sauce, and vinegar. Whisk to combine. Slowly drizzle in oil while whisking until thickened and smooth (like mayo). Add chili sauce, green onions, and olives. Stir.
• Put crab meat in another bowl and add about half the dressing. Stir gently so as not to break up the crab too much.
• Split the avocados in half and discard pits. Place on a bed of lettuce. Pile crab mixture into avocado halves. Spoon remaining sauce over filling. Garnish with egg.

AVOCADO CRAB BOATS

Steps:

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves., Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

CRAB-STUFFED AVOCADOS

Steps:

• To make the crab mix, flake the crabmeat into a small bowl and mix in the mustard and oil, then season to taste. Can be made the day ahead. Add the basil and chilli just before serving.
• To serve, halve and stone the avocados. Fill each cavity with a quarter of the crab mix, scatter with a few of the smaller basil leaves and eat with teaspoons.

CRAB LOUIS

Steps:

• Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
• Season with salt and lemon juice to taste.
• Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
• Place the body meat of the crab on the shredded lettuce.
• Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
• Pour over the Louis dressing and garnish with crab legs.