Crab and Avocado Salad
with Louis Dressing
Gourmet Archives

3 ripe avocados
2 1/2 pounds lump crab meat,
picked over
1/2 cup finely chopped celery
1/2 cup thinly sliced radishes
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
3 tablespoons olive oil
2 tablespoons finely chopped shallot
1/2 teaspoon cayenne
Lettuce for lining the platter
Tomatoes, quartered and peeled, for garnish
Decoratively cut lemon slices, for garnish
About 2 cups Louis dressing as an accompaniment

Halve, pit and peel avocados and cut them into 1-inch pieces.
In a large bowl combine the avocado, crab meat, celery and radishes.
In a small bowl whisk together the lemon juice, vinegar, oil, shallot,
cayenne and salt to taste. Combine mixture with the crab mixture.
Mound the salad on platter lined with lettuce, garnish it with tomatoes
and lemon and serve dressing separately.

Louis Dressing:
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons minced fresh parsley leaves
1 tablespoon finely chopped onion
1 tablespoon finely chopped chives
1/8 teaspoon cayenne
1/4 cup heavy cream

Whisk together all ingredients except cream. Whip the cream until
it just holds soft peaks and fold it into mayonnaise mixture, gently
but thoroughly.