Crab Louie Salad with Florida Greens

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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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