Crab Louie Recipe

Time20m

Serves2

Dressed Lump Crab, Avocado, Haricot Verts, Radish, Lemon Oil

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Ingredients

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1
Prepare the Haricot Verts
Bring a pot of salted water to a boil. Add the haricot verts and cook for about 3-4 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking. Drain again and set aside.
2
Prepare the Radishes
Thinly slice the radishes and set aside.
3
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash slightly with a fork, adding a pinch of salt and a drizzle of lemon oil for flavor.
4
Assemble the Salad
In a large bowl, gently combine the lump crab meat with the remaining lemon oil, salt, and pepper. Arrange the avocado mixture on a serving plate, top with the crab mixture, and then add the haricot verts and sliced radishes on top.
5
Serve
Serve immediately as a refreshing salad or appetizer.