Abe Louies Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Steps:

• Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
• Toss crabmeat and 1/2 cup dressing in a medium bowl.
• Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
• Do Ahead
• Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

Steps:

• For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
• For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
• For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
• For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
• For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
• Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
• For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
• Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.

Steps:

• Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.

Steps:

• Wash and chop lettuce. Mix all ingredients together.
• Top with your favorite dressing.

Steps:

• To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
• Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.