Recipe courtesy of Emeril Lagasse
Episode: Naples
Print
Total:
30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

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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