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.
CRAB LOUIS SALAD
Make and share this Crab Louis Salad recipe from Food.com.
Provided by Jeff Hixson
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce and line a shallow serving dish with greens.
- Make dressing by combining ingredients in order given and toss with crabmeat.
- Spoon crabmeat onto lettuce.
- Garnish with sliced eggs and olives.
- Salt and pepper to taste.
Nutrition Facts : Calories 349.2, Fat 26.4, SaturatedFat 10.6, Cholesterol 319.4, Sodium 1077.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.6, Protein 12.8
DON'T GET CRABBY WITH ME SALAD (CRAB LOUIS)
I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964
Provided by Pot Scrubber
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Arrange around the rim of a bowl some whole lettuce leaves.
- Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
- Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
- Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
- Assemble into bowls and garnish with chopped eggs.
- best if chilled but sometimes I can't wait.
Nutrition Facts : Calories 781.8, Fat 56.1, SaturatedFat 14.4, Cholesterol 371.8, Sodium 1875.9, Carbohydrate 39.9, Fiber 2.9, Sugar 12.9, Protein 30.6
CRAB LOUIE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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
CRAB LOUIS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main-course servings
Number Of Ingredients 14
Steps:
- Using your finger, carefully pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.
- In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.
- Gently fold about 1/4 cup of the dressing into the crab with a rubber spatula. Take care not to break the crab into smaller pieces. Put the crab salad and the dressing in the refrigerator until cold.
- Meanwhile, put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.
- Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.
CRAB LOUIS
This recipe of Crab Louis comes from Legal Seafood. This is not only a delicious way to serve crab, but also a very simple way to serve it. Be sure to squeeze the lemon juice over the avocado to keep it from darkening.
Provided by Bev I Am
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To Make The Dressing:.
- Mix together the mayonnaise, ketchup, horseradish, mustard, onion, and parsley.
- Allow to sit for at least 20 minutes to allow flavors to blend.
- For Salad:.
- On a large circular platter, arrange the greens in a circle around the edge, leaving the center open.
- Place the crabmeat in the center.
- Drizzle the dressing over the crabmeat.
- Squeeze lemon juice to taste over the avocado slices and use as a garnish along with the hard boiled eggs.
Nutrition Facts : Calories 352, Fat 21.2, SaturatedFat 3.5, Cholesterol 180.5, Sodium 668.6, Carbohydrate 16.9, Fiber 5, Sugar 5.2, Protein 25.2
CRAB LOUIS
I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.
Provided by lazyme
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
- Season with salt and lemon juice to taste.
- Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
- Place the body meat of the crab on the shredded lettuce.
- Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
- Pour over the Louis dressing and garnish with crab legs.
CRAB LOUIE SALAD
This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!
Provided by sonjagroset
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g
CRAB LOUIS SALAD
Make and share this Crab Louis Salad recipe from Food.com.
Provided by KittyKitty
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a small bowl; whisk until well blended. Set aside.
- Place shredded lettuce on a platter; arrange crabmeat, tomato slices, and egg slices on lettuce. Serve with dresing.
Nutrition Facts : Calories 310.3, Fat 15.1, SaturatedFat 3, Cholesterol 204.2, Sodium 825.9, Carbohydrate 17.6, Fiber 2.2, Sugar 5.8, Protein 26.2
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.
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!
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