You are here

Mexican Crab Louis

Salad.Carnival's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.239285
Average: 4.2 (14 votes)