Crab Louis Salad Recipes

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CRAB LOUIE SALAD



Crab Louie Salad image

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

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

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 LOUIE SALAD



Crab Louie Salad image

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

Provided by Betsy Andrews

Categories     Healthy Crab Salad Recipes

Time 45m

Number Of Ingredients 20

½ cup ketchup
½ cup mayonnaise
¼ cup minced yellow onion
1 clove garlic, minced
1 tablespoon dill pickle relish
2 teaspoons dried dill
1 teaspoon prepared horseradish
1 teaspoon lemon juice
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup sliced canned pitted black olives, rinsed
¼ cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving

Steps:

  • To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
  • To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
  • Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

Nutrition Facts : Calories 325 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 23 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 8 g

CRAB LOUIE SALAD



Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

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



Crab Louis image

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

1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing

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.

LOUIS CRAB-SALAD DRESSING



Louis Crab-Salad Dressing image

Provided by Paul Prudhomme

Categories     easy, condiments, salads and dressings

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 9

1 cup fresh mayonnaise
1/4 cup heavy cream
3 tablespoons bottled chili sauce or ketchup
1/4 cup finely chopped green peppers
1/4 cup finely chopped scallions or green onions, green part and all
2 tablespoons finely chopped pimento-stuffed green olives
2 teaspoons freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Put mayonnaise in mixing bowl.
  • Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
  • Serve with cold crab or other cold seafood.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 58 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 3 grams

CRAB LOUIS



Crab Louis image

"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

2 cups spring mix salad greens
1 can (6 ounces) lump crabmeat, drained
2 medium tomatoes, quartered
2 hard-boiled large eggs, cut into wedges
6 pitted ripe olives
3 tablespoons chili sauce
2 tablespoons mayonnaise
1/2 teaspoon finely chopped onion
1/4 teaspoon sugar
1/8 teaspoon Worcestershire sauce

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.

MOCK CRAB LOUIS SALAD



Mock Crab Louis Salad image

"Come spring, I like a meal that doesn't involve turning on the stove," pens Alice Cibulka of Sun City, Arizona. "This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 13

1/4 cup frozen peas, thawed and patted dry
3/4 cup cubed imitation crabmeat
2 tablespoons chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
3 tablespoons mayonnaise
1 teaspoon ketchup
1/4 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
Dash salt and pepper
2 lettuce leaves
1/2 hard-boiled large egg, cut into wedges
1/2 medium tomato, chopped

Steps:

  • In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato.

Nutrition Facts :

CRAB LOUIS SALAD



Crab Louis Salad image

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

1/2 cup mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green peppers
2 tablespoons chopped sweet pickles
1 tablespoon minced onion
1 tablespoon lemon juice
1/2 head iceberg lettuce, shredded
1 lb fresh lump crabmeat, drained
2 plum tomatoes, sliced
2 large hard-cooked eggs, sliced

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 LOUIE SALAD



Crab Louie Salad image

This Recipe is the easiest Crab Louie Salad I have ever seen, and it tastes GREAT. You can Substitute Imitation Crab and the taste is still wonderful.

Provided by crestor69

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard-boiled eggs, chopped
1 head iceberg lettuce, chopped
10 ounces fresh picked dungeness crabmeat
1 avocado, peeled,pitted,and sliced lengthwise thinly
6 plum tomatoes, halved
1/2 lb asparagus spear, cooked

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 SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING



Crab Salad with Sun-Dried Tomato Louis Dressing image

Categories     Salad     Shellfish     Tomato     Low Carb     Mayonnaise     Crab     Asparagus     Fall     Lettuce     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 15

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

CRAB LOUIS SALAD



CRAB LOUIS SALAD image

Categories     Salad     Shellfish

Yield 4 servings

Number Of Ingredients 16

•2 heads butter leaf lettuce, shredded
•1 1/2 lb cooked lump crab meat
•4 eggs, hard-boiled, peeled and quartered
•2 tomatoes, chopped
•2 avocado, pitted, peeled and sliced
•1 fennel bulb, thinly sliced
•1 carrot, peeled and finely julienned
DRESSING
•1 cup nonfat plain Greek yogurt
•1/2 cup low-fat buttermilk
•1/4 cup chile sauce (harissa or sambal oelek)
•2 tbsp grated onion
•1 clove garlic, minced
•2 tbsp finely chopped fresh parsley
•1/2 tsp ground cayenne pepper
•1/4 tsp sea salt

Steps:

  • 1.Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside. 2.Place lettuce on a large platter or divide among 4 individual serving plates. Top with crab, eggs, tomatoes, avocado, fennel and carrot, dividing evenly. Serve dressing alongside

CRAB LOUIS



Crab Louis image

Provided by Julia Reed

Categories     easy, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green bell pepper
1/4 cup chopped scallions
2 tablespoons fresh lemon juice
1/4 cup heavy cream, whipped
Salt and pepper to taste
Cayenne pepper to taste
6 cups shredded lettuce
3 cups jumbo lump crabmeat
3 ripe plum tomatoes, quartered
3 hard-boiled eggs, quartered

Steps:

  • Combine the mayonnaise, chili sauce, Worcestershire, green pepper, scallions and lemon juice in a medium bowl and whisk until blended. Fold in the whipped cream and season with the salt, pepper and cayenne.
  • Line a shallow salad bowl with shredded lettuce and mound crabmeat on top. Spoon dressing over the crab. Garnish with tomatoes and hard-boiled eggs.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 52 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1194 milligrams, Sugar 5 grams, TransFat 0 grams

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ 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

Steps:

  • 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.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • 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.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #salads     #seafood     #crab     #dietary     #shellfish     #number-of-servings

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