Crab Louis

Crab Louis is a very old dish dating back to the early 1900’s. It’s a great flavorful salad for the summer and easy to put together. Be sure to use a good grade of chilled crab like backfin or lump. It makes all the difference. Garish however you like or leave it plain. I like it served in an avocado. This recipe will serve 4.

Ingredients (Dressing);
1 cup mayo
1/4 cup ketchup based chili sauce
1/4 cup snipped chives
6 large green olives, sliced
1 TBLS capers
2 TSP lemon juice
1 TSP Worcester sauce
Salt & pepper to taste

Directions;
Mix together and keep chilled.

Ingredients;
Two avocado’s, sliced in half, pit and skin removed
1 LB crab meat, backfin or lump, the chilled refrigerated type
Sliced hard boiled egg
Lemon wedges

Gently mix half the dressing with the crab meat. Place the avocado halves in a plate, you might want to take a thin slice off the side facing the plate so they don’t tilt over. Place 1/4 of the crab in the pit cavity of each avocado half and garnish with the balance of ingredients. Pour the remaining dressing over the crab and garnish. Serve slightly chilled.