Crab Louis

By Howie

Ingredients

• 1 1/2 cups freshly made mayo, or substitute 1 1/2 cups unsweetened bottled mayo
• 1/4 cup bottled chili sauce
• 3 tb scallions, finely chopped, including 2 inches of the green tops
• 3 tb sweet green peppers, finely chopped
• 1 tb fresh lemon juice, strained
• 1 1/2 tsp Worcestershire sauce
• 4 drops tobasco
• 1/2 tsp salt
• 1 1/2 lbs (3 cups) freshly cooked or defrosted frozen crabmeat, preferably dungeness, drained and thoroughly picked over to remove all bits of shell and cartilage, then cut into 1 inch pieces
• 3 large firm ripe avacados
• 2 heads bibb or boston lettuce, seperated into leaves, trimmed, washed, dried and thoroughly chilled
• 2 medium sized firm ripe tomatoes, washed, stemmed, and each cut lengthwise into 6 wedges
• 3 hard-cooked eggs, cut lengthwise into quarters

Details

Servings 6

Preparation

Step 1

1) Combine the mayo, chili sauce, scallions, peppers, lemon juice, Worcestershire, Tobasco and salt in a deep mixing bowl and stir with a wire whisk until the ingredients are well blended. Taste for seasoning, then add the crabmeat and toss it about gently with a spoon until the pieces are evenly coated.

2) Cut the avacados in half. With the tip of a small knife, loosen each seed and lift it out. Remove any brown tissuelike fibers clinging to the flesh. Strip off the skin with your fingers starting at the narrow stem end. (The dark-skinned variety does not peel easily; use a knife to pull the skin away, if necessary.)

3) To assemble the crab louis, place the avacado halves on six individual serving plates and spoon the crab mixture into the cavaties. Arrange the lettuce leaves in rings around the avacado, and garnish the leaves with the tomatoes and hard-cooked eggs. Serve at once.