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Wheatless Wednesday: Avocado Crab Louis

By Katherine Spiers
May 1, 2013
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Get ready for summer with this delectable, light dinner! Cook's Country's recipe for this classic plate of Americana is specific about its hot sauce of choice (luckily for Californians, Sriracha is a favorite), but other than that it's a pretty laid-back recipe.

Avocado Crab Louis
Serves 4
1/3 cup mayonnaise
1 1/2 tablespoons chili sauce
2 tablespoons chopped scallions
1/4 teaspoon worcestershire sauce
8 teaspoons lemon juice
Sriracha or Frank's RedHot
Salt and pepper
1 large tomato, cored, seeded, and finely diced
4 ounces lump crabmeat
2 avocados, each halved, pitted, slipped from skins, and cut in half again
1 hard-cooked egg

Whisk mayonnaise, chili sauce, 1 tablespoon scallions, Worcestershire sauce, 2 teaspoons lemon juice, and hot pepper sauce to taste together in small bowl. Season with salt and pepper to taste.

Combine tomato, crabmeat, remaining 1 tablespoon scallions, and 2 teaspoons lemon juice in medium bowl.

Place 2 avocado wedges on each of 4 plates. Season with salt and pepper and drizzle avocado on each plate with 1 teaspoon lemon juice. Spoon some dressing over avocado, then mound some crab mixture on top. Using large holes of box grater, grate egg over top of crab. Serve.

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