Crab Louis Salad brings a little bit of civilization to lunch at home.
Crab Louis Salad is refreshing simple to put together but feels like a special meal.
3 hearts of romaine lettuce
1 cup mayonnaise
½ cup chili sauce
¼ teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Worcestershire
1 teaspoon Tabasco
1 teaspoon bottled grated horseradish, drained
Pinch of salt, to taste
1 pound jumbo lump crabmeat
Cut off both ends of the hearts of romaine and discard the smaller leaves in the center. Wash the lettuce, and slice the lettuce leaves into shreds. Put the leaves in a bowl with paper towels to absorb any water (or use a Salad Spinner).
In a small bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, Worcestershire, Tabasco, horseradish and salt.
Divide the lettuce among four plates. Top the lettuce with the crabmeat. Slice (or cube, whichever you prefer) the avocado, and arrange it around the crabmeat. Drizzle with the dressing, and squeeze a little bit of lemon over the top. Serve with lemon wedges.