Crab Louis Accents

Gluten Free
Dairy Free
Health score
55%
Crab Louis Accents
45 min.
2
338kcal

Suggestions


Indulge in a delightful culinary experience with our Crab Louis Accents, a dish that perfectly balances freshness and flavor while being both gluten-free and dairy-free. This vibrant meal is not only a feast for the eyes but also a nutritious option for lunch or dinner, boasting a health score of 55 and just 338 calories per serving.

Imagine the creamy richness of firm-ripe avocado, elegantly sliced and artfully arranged to create a stunning centerpiece on your plate. The tender, succulent Dungeness crab, gently mixed with a zesty Louis dressing, adds a touch of luxury that elevates this dish to a whole new level. Each bite is a harmonious blend of textures and tastes, from the crisp salad leaves to the colorful bell peppers that provide a refreshing crunch.

Whether you're hosting a dinner party or simply treating yourself to a gourmet meal at home, this recipe is sure to impress. With a preparation time of just 45 minutes, you can easily whip up this elegant dish that showcases the best of seafood and fresh produce. So gather your ingredients, fire up your food processor, and get ready to savor the delightful flavors of Crab Louis Accents!

Ingredients

  • 0.5 lb firm-ripe avocado 
  • teaspoons balsamic vinegar 
  • 0.3 pound crabs shelled cooked
  • large hard-cooked egg shelled
  • teaspoons olive oil extra-virgin
  • cups tender salad leaves rinsed
  • servings salt and pepper 
  • servings louis dressing 
  • tablespoons bell pepper diced green red yellow (, , , or a combination)

Equipment

  • food processor
  • sieve
  • spatula

Directions

  1. 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 that fills the center of the plate.
  2. Mix crab gently with Louis dressing.
  3. Add salt and pepper to taste.
  4. Mix salad leaves with vinegar, oil, and salt and pepper to taste.
  5. Lay 2 endive leaves parallel at the tip of each avocado S. Spoon crab mixture beneath the endive and next to the avocado, then mound salad leaves onto base of endive. Scatter plates with the diced bell pepper.
  6. Mince egg in a food processor, or rub through a fine strainer.
  7. Sprinkle over crab salad.

Nutrition Facts

Calories338kcal
Protein21.9%
Fat62.77%
Carbs15.33%

Properties

Glycemic Index
61
Glycemic Load
1.37
Inflammation Score
-8
Nutrition Score
26.683043396991%

Flavonoids

Cyanidin
0.37mg
Epicatechin
0.42mg
Epigallocatechin 3-gallate
0.17mg
Luteolin
0.06mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:337.82kcal
16.89%
Fat:24.46g
37.62%
Saturated Fat:3.95g
24.67%
Carbohydrates:13.44g
4.48%
Net Carbohydrates:5.64g
2.05%
Sugar:2.38g
2.64%
Cholesterol:138.26mg
46.09%
Sodium:476.25mg
20.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.2g
38.4%
Vitamin B12:7.08µg
118.04%
Selenium:36.42µg
52.03%
Vitamin C:35.18mg
42.64%
Folate:155.23µg
38.81%
Copper:0.75mg
37.57%
Fiber:7.79g
31.17%
Zinc:4.33mg
28.86%
Potassium:943.55mg
26.96%
Vitamin K:27.41µg
26.11%
Phosphorus:258.94mg
25.89%
Vitamin B2:0.43mg
25.32%
Vitamin B6:0.49mg
24.71%
Vitamin B3:4.67mg
23.37%
Vitamin B5:2.27mg
22.68%
Vitamin E:3.36mg
22.39%
Vitamin A:1109.81IU
22.2%
Magnesium:75.56mg
18.89%
Manganese:0.31mg
15.27%
Vitamin B1:0.15mg
9.69%
Iron:1.56mg
8.65%
Calcium:68.33mg
6.83%
Vitamin D:0.55µg
3.67%
Source:My Recipes