Crab Louis

01Method

1. 1

   Working with your fingers, sort through the crab and remove any shell fragments or cartilage, keeping the lumps as whole as possible. Transfer the meat to a large bowl.

2. 2

   In a separate medium bowl, combine the mayonnaise, chilli sauce, green pepper, lemon juice, salt, spring onion, Worcestershire sauce, and hot sauce, whisking until smooth. Adjust seasoning with pepper.

3. 3

   Using a rubber spatula, gently fold a small amount of the dressing into the crab, being careful to keep the pieces intact. Refrigerate both the crab salad and remaining dressing until well chilled.

4. 4

   While the salad chills, press the hard-boiled egg through a fine-mesh sieve into a small bowl using the back of a spoon to create a finely textured garnish. Set aside.

5. 5

   Arrange lettuce leaves on 4 plates. Lay a tomato slice on top and season with salt and pepper. Place an avocado quarter over each tomato slice and top with a portion of the crab mixture. Drizzle with dressing, scatter the sieved egg over each plate, and serve with the remaining dressing on the side.