I relish a good Crab Louie and look forward to this salad when crab is in season whether winter or summer. It makes a refreshing and festive option for lunch or dinner and is beautiful served on a large platter. Lobster and shrimp can be substituted for the crab or do a mix of all three!
Serves 6 to 8Print this recipe
16 cornichon, finely chopped
1/2 cup mayonnaise
6 tablespoons tomato ketchup
2 tablespoon lemon juice
Freshly ground black pepper
2 medium heads butter lettuce, leaves separated and washed
3/4 cup each red and gold cherry tomatoes, sliced in half
2 large avocado, cut into 8 wedges
3 hard-boiled eggs, quartered
Fleur de Sel or similar sea salt
Extra virgin olive oil
3 cups crab meat
1 lemon cut into 6 wedges
1. In a small bowl, mix together cornichon, mayonnaise, ketchup and lemon juice. Season to taste with salt and pepper.
2. Arrange the lettuce leaves on a large platter, overlapping like the petals of a flower. Sprinkle the tomatoes evenly over the top.
3. Arrange the avocado and egg wedges around the edge of the platter. Sprinkle a little sea salt and a few grinds of black pepper on each yolk. Drizzle the tomatoes and lettuce with olive oil
4. Heap the crab in the center of the platter. Sprinkle dill sprigs and chopped chives over the top and place lemon wedges around crab meat to garnish. Serve dressing on the side and a nice loaf of crusty bread.