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
| 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.
