Crab Louis Accents

Name: Crab Louis Accents
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams firm-ripe avocado (about; 2 teaspoons balsamic vinegar; 151 grams shelled cooked Dungeness crab; 1 large hard-cooked large egg, shelled; 2 teaspoons extra-virgin olive oil; 473 milliliters tender salad leaves, rinsed and crisped; 2 servings Salt and pepper; 2 servings Louis dressing; 2 Tbsps diced bell pepper (red, yellow, green, or a combination)

Crab Louis Accents might be a good recipe to expand your main course collection. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 338 calories, 19g of protein, and 24g of fat per serving. This recipe serves 2. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of firm-ripe avocado, balsamic vinegar, louis dressing, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut avocado in half lengthwise, then peel and pit. Turn halves cut side down, then cut each half crosswise into thin slices. With a wide spatula, transfer each avocado half to a dinner plate, keeping slices together. With your fingers, gently pull slices into a loose S that fills the center of the plate.

Ingredients you will need

Avocado

Equipment you will use

Spatula

Mix crab gently with Louis dressing.

Ingredients you will need

Crab

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Mix salad leaves with vinegar, oil, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vinegar

Cooking Oil

Lay 2 endive leaves parallel at the tip of each avocado S. Spoon crab mixture beneath the endive and next to the avocado, then mound salad leaves onto base of endive. Scatter plates with the diced bell pepper.

Ingredients you will need

Bell Pepper

Avocado

Endive

Base

Crab

Mince egg in a food processor, or rub through a fine strainer.

Ingredients you will need

Ground Meat

Egg

Dry Seasoning Rub

Equipment you will use

Food Processor

Sieve

Sprinkle over crab salad.

Ingredients you will need

Crab

Equipment

Spatula

Food Processor

Sieve

Ingredients

Servings:

227grams

firm-ripe avocado (about 2teaspoons

balsamic vinegar 151grams

shelled cooked Dungeness crab 1large

hard-cooked large egg, shelled 2teaspoons

extra-virgin olive oil 473milliliters

tender salad leaves, rinsed and crisped 2servings

Salt and pepper 2servings

Louis dressing 2Tbsps

diced bell pepper (red, yellow, green, or a combination)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.