Crab Louie

Name: Crab Louie
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 3
Cuisine: Global
Ingredients: 1 whole avocado, diced; 2 Tbsps chives; 16 endive leaves; 227 grams lump crab; 2 Tbsps olive oil; 1 teaspoon chopped parsley; 3 servings Pepper; 0 red onion, finely diced; 3 servings Salt; 3 Tbsps Thousand Island or Russian dressing; 1 Pinch of sugar; 1 vine-ripened tomato, diced and well drained

You can never have too many main course recipes, so give Crab Louie a try. This recipe makes 3 servings with 844 calories, 47g of protein, and 40g of fat each. This recipe covers 82% of your daily requirements of vitamins and minerals. A mixture of avocado, vine-ripened tomato, jumbo lump crab, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 8 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Ingredients

Servings:

whole avocado, diced 2Tbsps

chives 16

endive leaves 227grams

lump crab 2Tbsps

olive oil 1teaspoon

chopped parsley 3servings

Pepper 0

red onion, finely diced 3servings

Salt 3Tbsps

Thousand Island or Russian dressing 1

Pinch of sugar 1

vine-ripened tomato, diced and well drained

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.