Name: Avocado Crab Louis
Yield: Serves 4
Ingredients: 1/3 cup mayonnaise; 1 1/2 tablespoons chili sauce; 2 tablespoons chopped scallions; 1/4 teaspoon Worcestershire sauce; 8 teaspoons lemon juice; Hot pepper sauce; Salt and pepper; 1 large tomato, cored, seeded, and finely diced; 4 ounces lump crabmeat; 2 avocados, each halved, pitted, slipped from skins, and cut in half again; 1 hard-cooked egg

Why This Recipe Works

We think it’s important to spend the extra money for lump crabmeat. The large chunks of sweet, tender crab are what make our Avocado Crab Louis recipe special. We “stretched" the crabmeat with creamy, rich avocado, and jazzed up the basic mayonnaise dressing with chili sauce, Worcestershire, and lemon juice.

Before You Begin

This light salad is perfect when it’s just too hot to cook. You’ll need one hard-cooked egg to make this recipe.

Instructions

Whisk mayonnaise, chili sauce, 1 tablespoon scallions, Worcestershire sauce, 2 teaspoons lemon juice, and hot pepper sauce to taste together in small bowl. Season with salt and pepper to taste.

Combine tomato, crabmeat, remaining 1 tablespoon scallions, and 2 teaspoons lemon juice in medium bowl.

Place 2 avocado wedges on each of 4 plates. Season with salt and pepper and drizzle avocado on each plate with 1 teaspoon lemon juice. Spoon some dressing over avocado, then mound some crab mixture on top. Using large holes of box grater, grate egg over top of crab. Serve.