Crab with Choron Sauce

Name: Crab with Choron Sauce
Yield: 4 portions
Ingredients: 8 leaves green leaf lettuce, rinsed and patted dry; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 teaspoon chopped fresh tarragon leaves; 1 teaspoon chopped shallots; 1½ cups Sauce Choron; 8 ounces fresh lump crabmeat, cartilage removed; 1 cup Molly’s Vinaigrette; Lemon slices, for garnish; 20 cherry tomatoes, halved; 1 cucumber, peeled and sliced; 2 ripe avocados, halved and pitted; 1 large yellow bell pepper, cored, seeded, and julienned

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A lovely tomato béarnaise mayonnaise accents luscious crabmeat. In a tomato or avocado, or on a bed of watercress, surrounded by tomatoes, yellow peppers, black olives, and cucumbers, this is a lovely luncheon version of a Crab Louis.

Ingredients

8 ounces fresh lump crabmeat, cartilage removed
1½ cups Sauce Choron
1

Gluten-free

Method

Flake the crabmeat into large pieces, and gently toss it in a mixing bowl with the Sauce Choron, shallots, tarragon, and salt and pepper.
Lay two lettuce leaves on each plate. Fill one avocado half with one quarter of the crab mixture, and place it on the lettuce in the center of the plate. Surround it with bell pepper, cherry tomatoes, olives, and cucumber sli