Crab Louis With Avocado Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Steps:

• Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.

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.

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.

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.

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Steps:

• To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
• Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

Steps:

• Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
• For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
• To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.

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.

Steps:

• Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

Steps:

• Wash the lettuce, and dry in a salad spinner and on dish towels. Chill.
• Peel the cucumber skin in stripes, then halve lengthwise, and seed with a spoon. Cut into bite-size pieces. Drizzle with 1/4 teaspoon salt and the sherry or vinegar, and leave to marinate.
• Bring 4 eggs to a boil, covered, in cold water. Once the water boils, turn off the heat, and leave the eggs sitting covered, 5 to 6 minutes, depending on egg size, for them to just set with the tiniest softness in the middle. Drain immediately, and leave in very cold water for a few minutes. Peel.
• Make a damp dish towel into a ring on the kitchen table. Set a medium, round bottomed mixing bowl in it. Separate the final egg yolk. (Reserve the egg white to add to an omelet.) Whisk together the yolk, mustard, 1/4 teaspoon salt and lemon juice well. After about 5 seconds of whisking, begin to add the oil, drop by drop. Once the mayonnaise begins to thicken, start adding oil more quickly. Whisk in all of the oil, adding drops of water, if needed, to get it to a consistency just looser than store-bought mayonnaise.
• In a small bowl, drizzle chopped shallot with a little lemon juice and a pinch of salt. Using a mortar and pestle or the side of a large chef's knife, pound garlic to a paste with the last ¼ teaspoon salt. Add to mayonnaise. Add chopped pickles and capers. Add the reserved shallots. Mix well, and taste for salt. Refrigerate, covered, if not using immediately.
• Lay leaves of lettuce in a lightly piled layer on dinner plates. Drain the cucumbers, and divide between plates. Halve or quarter eggs, and divide among plates, salting each lightly. Divide crab among salads. Shake hot sauce directly over the crab on each plate, as liberally as you like. Dollop each salad with dressing, mostly on crab, but allowed to cascade. Finish with a little crunchy salt, if using, and chopped chives or chive blossoms. Add any additional vegetables before the crab. Serve any remaining dressing on the side. Eat cold.

Steps:

• Make dressing:
• Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
• Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.