Crab Louis Accents Recipe

click to rate
0 votes | 584 views
Servings: 2


Cost per serving $5.88 view details
  • 1 x hard-ripe avocado - (abt 1/2 lb)
  • 1/3 lb shelled cooked Dungeness crab - (to 1/2) Louis Dressing (see recipe) Salt to taste Freshly-grnd black pepper to taste
  • 2 c. tender salad leaves rinsed, crisped
  • 2 tsp balsamic vinegar
  • 2 tsp extra-virgin extra virgin olive oil
  • 4 x Belgian endive leaves (optional)
  • 2 Tbsp. diced bell pepper - (to 4) (red, yellow, green, or possibly a combination)
  • 1 x hard-cooked large egg shelled


  1. 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 which fills the center of the plate.
  2. Mix crab gently with Louis dressing. Add in salt and pepper to taste.
  3. Mix salad leaves with vinegar, oil, and salt and pepper to taste.
  4. Lay 2 endive leaves parallel at the tip of each avocado S. Spoon crab mix beneath the endive and next to the avocado, then mound salad leaves onto base of endive. Scatter plates with the diced bell pepper.
  5. Mince egg in a food processor, or possibly rub through a fine strainer. Sprinkle over crab salad.
  6. This recipe yields 2 servings.
  7. Comments: I grew up with crab Louis and loved every bite. Then menus moved on, and this dependable salad fell from grace. But Andrea Hill, chef de cuisine at Accents at the Sutton Place Hotel in Newport Beach, California, is young sufficient to treat this salad as a discovery - her version is stylish but comforting still with its familiar flavors.
  8. To make the salad a little less rich, just add in the dressing to taste.


Add the recipe to which day?
« Today - May 27 »
Today - May 27
May 28 - Jun 03
June 4 - 10
June 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 298g
Recipe makes 2 servings
Calories 494  
Calories from Fat 218 44%
Total Fat 24.23g 30%
Saturated Fat 3.88g 16%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 1049mg 44%
Potassium 652mg 19%
Total Carbs 21.11g 6%
Dietary Fiber 0.1g 0%
Sugars 0.98g 1%
Protein 46.14g 74%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment