Advertisement
Crab Louis in Avocado
LOO-ee
Preparation info
- Difficulty
Easy
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Dungeness crabmeat, picked over |
Method
Procedure
Finishing and Plating
- Lightly mix the crabmeat with just enough Louis dressing to bind it.
- Toss the shredded romaine with the vinaigrette and bed it in the center of a cool 10-in. (25-cm) plate.
- Peel the avocado, coat it with lemon juice, and sprinkle it with salt.
- Mound the crabmeat
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe