Alex works up velvety sauce with a touch of heat to coat the delicate crab for this classy, timeless salad!
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Crab Louis
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Overall: 35 min
Active: 35 minutes
Yield: 4 to 6 portions

Ingredients

Sauce Louis:

1/2 cup mayo
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
Crab and Plating
2 cups (about 1 pound) cleaned, cooked swelling or jumbo swelling crab meat, chilled
Kosher salt and freshly ground black pepper
1 little bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 big lemon, chopped, for squeezing

Instructions

Make the sauce: In a medium bowl, blend together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for spices.

For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the staying scallions and half the chives. Drizzle with the sauce to taste. Do not blend.

To plate: Organize the lettuce leaves as cups in a circle on a large plate. Distribute the tomatoes around the lettuce. Spoon a few of the crab into each lettuce cup. Leading each cup with an egg quarter and season with salt and pepper. Sprinkle with the staying chives and a capture of lemon. Keep in the fridge till all set to serve and enjoy cold.

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Alex Guarnaschelli's Crab Louis|The Kitchen area|Food Network