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Crab Louis Duo

Thursday, January 01, 2004
American/Appetizers-Side Dish
4 Servings.
1/2 cup chili sauce
1/2 cup low-fat mayonnaise
1 clove garlic, minced
1/2 tsp. Dijon-style mustard
1 tbsp. creamed horseradish
1 tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/4 cup green onions, chopped
Salt and pepper taste
2 hard-boiled eggs, finely chopped
Additional slices of hard-boiled eggs for garnish, if desired.
8 oz. flaked crabmeat, picked over
4 large pimento stuffed green olives, sliced
4 ripe avocados
Lettuce leaves
Combine all the ingredients except hard-boiled eggs, crabmeat, avocados, and lettuce in a medium size bowl and mix well.

Add the hard-boiled eggs and crabmeat and stir gently to combine. Refrigerate for 2 - 3 hours. Prior to serving, split avocados in half and discard the pits. Place equal portions of the crab mixture into the avocado halves. Serve on a bed of lettuce leaves as a salad. Add additional egg slices for garnish, if desired. Option: You may use this as a dip with crackers and/or vegetables. Yield: 2 cups of dip. Note: When served as a salad, you can serve 1 or 2 stuffed avocado halves per person depending on the size of the avocado. Yield: 4 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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