CRAB LOUIS
This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit elaborate, but it's wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It's almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.
Provided by Alex Guarnaschelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
- For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
- To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.
SOUTHERN SEAFOOD LOUIE SALAD
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 34
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.
CRAB & SHRIMP LOUIS SALAD
One of my favorite salads!
Provided by Penny Hall
Categories Other Salads
Time 15m
Number Of Ingredients 13
Steps:
- 1. 4 eggs 1 head iceberg lettuce, shredded 1/4 cucumber, thinly sliced 1/2 pound crabmeat 8 ounces cooked shrimp 1 avocado - peeled, pitted and sliced 8 cherry tomatoes, halved 2/3 cup mayonnaise 1/3 cup hot chile sauce 2 tablespoons sweet pickle relish salt and pepper to taste 1 tablespoon chopped fresh parsley 1 lemon - cut into wedges, for garnish
- 2. Directions 1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. 3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
SHRIMP OR CRAB LOUIS
I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)
Provided by Kittencalrecipezazz
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk all dressing ingredients together and season with salt and pepper.
- Prepare four large bowls.
- Divide the shredded lettuce in the bowls.
- Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
- Pass the dressing on the side.
- Delicious!
CRAB LOUIS
"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB LOUIS
Steps:
- Make dressing:
- Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
- Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
CRAB, SHRIMP OR LOBSTER LOUIS RECIPE
Provided by á-830
Number Of Ingredients 16
Steps:
- Louis Sauce: In a small bowl, whisk together sour cream, chili sauce, parsley, tarragon, shallot, salt and pepper to taste. Add lemon juice. Cover and refrigerate at least 1 hour to let the flavors meld. Just before serving, place crab meat, shrimp or lobster in a medium bowl. Pout in sauce; toss gently with a rubber spatula or your hands, taking care not to break up the lumps of crab or lobster. Arrange greens on a large chilled platter; spoon seafood mixture into the center. Arrange your choice of optional garnishes around the edges.
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