In my constant quest for variety, I've learned to obey my cravings. It usually leads to something good. A few days ago, I got a great deal (surprise, surprise) on avocados at Aldi. They were perfectly ripe, so I needed to use them before they turned the corner. As I contemplated those little dark green orbs, crab entered my mind. The idea was born. Crab Louis.
I made a dressing with chili sauce, mayo, chopped green olives, a little horseradish and lemon juice. Then, I just piled crabmeat into the cavity of the avocados, added some boiled shrimp over shredded lettuce and drizzled with dressing. I topped it all with some capers because everything is better with capers.
Super fast, super easy, super delicious. We're still in April, but the temps are already getting close to the 90 degree mark, so cold food is certainly welcome this time of year. With my leftover crab, we are looking forward to crabcakes and/or bisque later in the week. Poor us! Crab all week long.
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| Mayo, green olives, chili sauce, horseradish & lemon make a tasty dressing. Capers for garnish and tang. |
I made a dressing with chili sauce, mayo, chopped green olives, a little horseradish and lemon juice. Then, I just piled crabmeat into the cavity of the avocados, added some boiled shrimp over shredded lettuce and drizzled with dressing. I topped it all with some capers because everything is better with capers.
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| Crab, shrimp, avocado and Louis sauce on a bed of lettuce. Parfait, n'est ce pas? |
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