Recipe courtesy of Emeril Lagasse
Episode: Naples
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Crab Cakes

Recipe courtesy of Bobby Deen

Portobello Crab Rockefeller

Recipe courtesy of Billy Vasquez

Jerk Crab

Recipe courtesy of Chuck Hughes

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Old Bay Steamed Blue Crabs

Recipe courtesy of Young Sun Huh

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Shrimp, Crab and Lobster Linguine with White Sauce

Recipe courtesy of Food Network

Alioto's Crab Cioppino

Recipe courtesy of Alioto's

Crab Cakes with Spicy Remoulade

Recipe courtesy of Tia Mowry

On TV

So Much Pretty Food Here