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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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a different way to present the classic crab louie salad :-) Ingredients:
louie dressing |
1 cups best foods mayonnaise |
little splash of heavy cream |
1/2 cup chili sauce (or ketchup, or cocktail sauce) |
1/4 cup green bell pepper, peeled and finely chopped |
2 teaspoons parsley, finely chopped |
2 tablespoons freshly-squeezed lemon juice |
sugar, salt and pepper to season |
for crab salad |
1/2 lb fresh dungeness crab meat (chopped king crab or prawns would work too) |
1 tablespoon fresh chives, chopped |
3 tablespoons louie dressing |
for avocado |
4 small avocados, diced |
fresh lemon juice, to prevent browning |
kosher salt, to season |
for cucumber salad |
1 english cucumber, peeled and diced |
splash each of extra virgin olive oil and champagne vinegar |
1 tablespoon parsley, finely chopped |
sugar, kosher salt and fresh ground black pepper, to season |
micro greens, to top stacks |
Directions:
1. For Louie Dressing:
2. Combine all ingredients in a bowl and stir to combine. Let flavors combine in fridge for at least an hour.
3. For crab mixture:
4. Place the crab in a small bowl, and fold in 3 tablespoons of dressing and chives. Chill until ready to serve.
5. Combine the cucumber, olive oil, vinegar, salt, pepper, sugar, and parsley in a small bowl to make a nice relish. Chill until ready to serve.
6. To assemble:
7. place empty cans on parchment lined baking sheet. For each individual serving: Divide the crab mixture equally amongst the 4 cans and arrange on the bottom Next divide the avocado amongst the 4 cans and arrange as the next layer. Last, divide the cucumber salad equally amongst the 4 cans. Tip: I used the bottom of a small glass to compress each layer and make each layer level. Chill salad in cans for at least an hour.
8. To Serve:
9. With a small ladle, pour a little of the Louie dressing into a shallow soup bowl. Slide a spatula under the can and place it on the dressing. Again, using the bottom of a small glass, gently push down on the top of the stack while sliding the can up See Photo. Repeat with the remaining cans. Garnish the top of each stack with micro greens and serve immediately.
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