Receta Crab Louis Accents
by Global Cookbook

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	Raciónes: 2

Ingredientes

1 x hard-ripe avocado - (abt 1/2 lb)
1/3 lb shelled cooked Dungeness crab - (to 1/2) Louis Dressing (see recipe) Salt to taste Freshly-grnd black pepper to taste
2 c. tender salad leaves rinsed, crisped
2 tsp balsamic vinegar

2 tsp extra-virgin extra virgin olive oil
4 x Belgian endive leaves (optional)
2 Tbsp. diced bell pepper - (to 4) (red, yellow, green, or possibly a combination)
1 x hard-cooked large egg shelled

Cut avocado in half lengthwise, then peel and pit. Turn halves cut-side down, then cut each half crosswise into thin slices. With a wide spatula, transfer each avocado half to a dinner plate, keeping slices together. With your fingers, gently pull slices into a loose S which fills the center of the plate.
Mix crab gently with Louis dressing. Add in salt and pepper to taste.
Mix salad leaves with vinegar, oil, and salt and pepper to taste.
Lay 2 endive leaves parallel at the tip of each avocado S. Spoon crab mix beneath the endive and next to the avocado, then mound salad leaves onto base of endive. Scatter plates with the diced bell pepper.
Mince egg in a food processor, or possibly rub through a fine strainer. Sprinkle over crab salad.
This recipe yields 2 servings.
Comments: I grew up with crab Louis and loved every bite. Then menus moved on, and this dependable salad fell from grace. But Andrea Hill, chef de cuisine at Accents at the Sutton Place Hotel in Newport Beach, California, is young sufficient to treat this salad as a discovery - her version is stylish but comforting still with its familiar flavors.
To make the salad a little less rich, just add in the dressing to taste.