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King Louis Crab Salad

King Louis Crab Salad

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

King Louis Crab Salad

 

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Tags:

Salad

,

Lettuce

,

Lemon

,

Juice

,

Sauce

,

Dressing

,

Egg

,

Boiled

,

Tomato

,

Avocado

,

Cucumber

,

Olives

,

Mayonaisse

,

Chilli

,

Horseraddish

,

Crab

,

Legs

,

Meat

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King Louis Crab Salad

Ingredients

1-1/2 lbs. Alaska King crab split legs,
2 large tomatoes, cut into wedges
2 hard-cooked eggs, cut into wedges
1 cucumber, sliced
1 avocado, peeled and sliced
1/2 cup pitted kalamata olives  
Lettuce
Lemon wedges  
Louis Dressing
¾ cup mayonnaise
¼ cup chili sauce
2 tablespoons horseradish sauce
1 tablespoon lemon juice

Instructions

Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, avocado and olives on 4 lettuce-lined salad plates; garnish with lemon. Combine the ingredients to the  Louis Dressing. Pour dressing over the salad and enjoy.

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