Crab Louis Salad Over Avocado

Name: Crab Louis Salad Over Avocado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 x ripe avocados, cut in half; 59 milliliters chili sauce; 2 teaspoons dried Tarragon; 4 x eggs, hard-boiled and quartered; 1 Tbsp honey; 1 teaspoon horseradish; 1 teaspoon lemon juice; 454 grams lump crab meat, picked over for cartilage; 177 milliliters mayonnaise; 2 Tbsps orange juice; 2 Tbsps stuffed green olives, finely diced; 1 head Romaine lettuce, chopped into bite-size pieces; 4 servings salt and pepper, to taste; 1 medium shallot, finely diced; 2 mediums ripe tomatoes, cut into 16 wedges; 1 teaspoon Worcestershire sauce; 59 milliliters plain yogurt or sour cream

Crab Louis Salad Over Avocado might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 702 calories, 32g of protein, and 53g of fat per serving. This recipe serves 4. Head to the store and pick up yogurt, horseradish, eggs, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

x ripe avocados, cut in half 59milliliters

chili sauce 2teaspoons

dried Tarragon 4

x eggs, hard-boiled and quartered 1Tbsp

honey 1teaspoon

horseradish 1teaspoon

lemon juice 454grams

lump crab meat, picked over for cartilage 177milliliters

mayonnaise 2Tbsps

orange juice 2Tbsps

stuffed green olives, finely diced 1head

Romaine lettuce, chopped into bite-size pieces 4servings

salt and pepper, to taste 1medium

shallot, finely diced 2mediums

ripe tomatoes, cut into 16 wedges 1teaspoon

Worcestershire sauce 59milliliters

plain yogurt or sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.