Crab cake louis salad

Dressing ingredients:

• 1 cup of mayo (I did a combo of regular mayo and Kewpie)

• 1/3 cup of Heins chili sauce

• 2 tbsp of lemon juice (half a lemon)

• 1 tsp of Worcestershire sauce

• Pinch of cayenne

• 1/4 tsp of kosher salt

• 3 tbsp of green bell pepper; finely chopped

• 3 tbsp of scallions; finely chopped (about 2 scallions)

• 2 tbsp of parsley; finely chopped

Salad ingredients:

• Butter lettuce; pulled apart into leaves

• A handful of cherry tomatoes; sliced in half

• 2 Persian cucumbers (or half of an English cucumber); sliced thinly

• 2 cups of green beans; cut in 1 inch pieces

• 1 avocado; sliced

• Crab cakes; cooked

Boil a large pot of water with a large pinch of salt. Once boiling, add in your pieces of green beans and boil for 3-4 minutes. The green beans should still have a nice crunch but should be softened. Drain in a strainer and rinse with cold water. Dry and set the green beans aside until later.

In a bowl or a large Mason Jar, whisk together all the ingredients for the dressing. Set aside until you are ready to use it.

On a large platter, layer all of your salad ingredients (minus the crab cakes) with a drizzle or the dressing. Add your crab cakes on top and drizzle with additional dressing.