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Mexican Crab Louis

Salad.Carnival's picture
  Wine vinegar 2 Tablespoon
  Olive oil/Salad oil 4 Tablespoon
  Salt To Taste
  Romaine 4 Cup (64 tbs), broken into pieces
  Crab/Medium size shrimp, cooked, shelled and deveined 1 Pound (Cooked / Canned)
  Guacamole/Other avocado dressing / 1 can, 6 ounce frozen guacamole, thawed 1 Cup (16 tbs) (Homemade)
  Hard cooked eggs 3 , sliced
  Sour cream 1⁄3 Cup (5.33 tbs)
  Lime 1 , cut into wedges

Combine vinegar and oil; add salt to taste.
Place romaine pieces in a bowl; add oil-vinegar mixture and toss, coating leaves evenly.
Arrange on a large platter or 4 individual salad plates.
For 1 large salad, arrange a ring of crab or shrimp on greens, mounding guacamole in center.
Garnish with eggs and mound sour cream onto guacamole.
For individual salads, divide ingredients equally and arrange in the same manner.
Garnish with lime wedges to squeeze over

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 1008

% Daily Value*

Total Fat 113 g174.4%

Saturated Fat 26.1 g130.3%

Trans Fat 0 g

Cholesterol 1118.8 mg372.9%

Sodium 2071.4 mg86.3%

Total Carbohydrates 22 g7.2%

Dietary Fiber 10 g39.9%

Sugars 8.4 g

Protein 110 g219%

Vitamin A 389.4% Vitamin C 131.3%

Calcium 67% Iron 49.6%

*Based on a 2000 Calorie diet

Mexican Crab Louis Recipe