Recipe for cooking crab louis in avocado boats

Super Salad Recipes :: Fish and Seafood Salads

Crab Louis in Avocado Boats

2 hard-cooked eggs
1 egg yolk
2 tsp. prepared imported mustard
1/2 tsp. red wine vinegar
1/2 tsp. Worcestershire sauce
1/2 C. peanut oil or corn oil
1 Tbsp. chili sauce
Salt and pepper to taste
1/4 C. chopped finely scallions, including green part
4 lrg. green stuffed olives, chopped
1 lb. crab meat chunks
4 ripe avocados
Lettuce leaves

In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the crab meat in a mixing bowl and add half the sauce. Mix gently so as not to break up the crab lumps.

Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over this.

Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.