Barbara Adams: Crab Louis Salad Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Crab Louis Salad
Recipe

While some credit the Bay Area with inventing Crab Louis, others swear the classic salad hails from Oregon. Either way, it's hard to beat this delectable medley of sweet crab, tangy dressing, and crisp greens. My version departs from the standard with the addition of creamy avocados.

Ingredients

Serves 2

1	recipe	Thousand Island Dressing
4	cups	chopped Romaine lettuce
1/2	pound	lump crabmeat
1–2	medium	tomatoes, quartered
2		hard-cooked eggs, halved
1		ripe avocado, sliced
2		lemons, quartered

Directions

1. Divide the lettuce evenly between the two plates.

2. Divide the crabmeat into 2 portions and arrange over the center of the lettuce.

3. Arrange the tomatoes, hard-cooked eggs, avocado, and lemons decoratively around the salad.

4. Pour the dressing over the salad, or serve on the side.

Preparation time: 10 minutes with cooked ingredients and prepared dressing.

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	Hard-Cook Eggs

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