Crab Louis Recipes

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NEW CRAB LOUIS



New Crab Louis image

Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version. With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find. The effect is as straightforward as the original's, but the details are resolutely contemporary.

Provided by Tamar Adler

Categories     salads and dressings, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

3-4 heads Little Gems lettuce (or 2 heads Boston lettuce or 1 head iceberg)
1 (12-ounce) English cucumber, halved lengthwise and seeded
3/4 teaspoon kosher salt, divided, plus more to taste
3 tablespoons sherry or white distilled vinegar
5 eggs at room temperature
1/4 teaspoon smooth Dijon mustard
1 tablespoon fresh lemon juice, plus more to taste
1 cup not sharp, good-tasting extra-virgin olive oil like Frantoia or California Olive Ranch
A few drops room-temperature water
1 tablespoon finely chopped shallot (about 1/2 shallot)
1 stalk green garlic, light and whitest green parts only, or 1/2 clove regular garlic, peeled and chopped
2 1/2 tablespoons finely chopped very dilly dill pickles
1/2 tablespoon chopped drained capers
1 pound picked-through jumbo lump crab meat (canned is fine), chilled
Homemade vinegar-based hot sauce or Tabasco
Chives or chive blossoms
Optional: Finishing salt, like Maldon
Optional: An avocado; other vegetables, like boiled asparagus or potatoes, or wedged tomato

Steps:

  • Wash the lettuce, and dry in a salad spinner and on dish towels. Chill.
  • Peel the cucumber skin in stripes, then halve lengthwise, and seed with a spoon. Cut into bite-size pieces. Drizzle with 1/4 teaspoon salt and the sherry or vinegar, and leave to marinate.
  • Bring 4 eggs to a boil, covered, in cold water. Once the water boils, turn off the heat, and leave the eggs sitting covered, 5 to 6 minutes, depending on egg size, for them to just set with the tiniest softness in the middle. Drain immediately, and leave in very cold water for a few minutes. Peel.
  • Make a damp dish towel into a ring on the kitchen table. Set a medium, round bottomed mixing bowl in it. Separate the final egg yolk. (Reserve the egg white to add to an omelet.) Whisk together the yolk, mustard, 1/4 teaspoon salt and lemon juice well. After about 5 seconds of whisking, begin to add the oil, drop by drop. Once the mayonnaise begins to thicken, start adding oil more quickly. Whisk in all of the oil, adding drops of water, if needed, to get it to a consistency just looser than store-bought mayonnaise.
  • In a small bowl, drizzle chopped shallot with a little lemon juice and a pinch of salt. Using a mortar and pestle or the side of a large chef's knife, pound garlic to a paste with the last ¼ teaspoon salt. Add to mayonnaise. Add chopped pickles and capers. Add the reserved shallots. Mix well, and taste for salt. Refrigerate, covered, if not using immediately.
  • Lay leaves of lettuce in a lightly piled layer on dinner plates. Drain the cucumbers, and divide between plates. Halve or quarter eggs, and divide among plates, salting each lightly. Divide crab among salads. Shake hot sauce directly over the crab on each plate, as liberally as you like. Dollop each salad with dressing, mostly on crab, but allowed to cascade. Finish with a little crunchy salt, if using, and chopped chives or chive blossoms. Add any additional vegetables before the crab. Serve any remaining dressing on the side. Eat cold.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 3 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

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.

SHRIMP OR CRAB LOUIS



Shrimp or Crab Louis image

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

2 lbs cooked small shrimp or 2 lbs crab
coarsley shredded lettuce leaf
chopped tomato
4 -8 hard-boiled eggs
4 large lemon wedges
salt and pepper
1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2 -3 tablespoons minced green olives
2 -4 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
salt and pepper

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



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 LOUIS



Crab Louis image

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

1 cup mayonnaise
1/4 cup heavy cream, whipped
1/4 cup chili sauce
1/4 cup green bell pepper, chopped
salt
lemon juice
2 heads iceberg lettuce
2 large dungeness crabs
4 large tomatoes
4 hard-boiled eggs
1/4 cup green onion, chopped

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



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 LOUIS



Crab Louis image

Categories     No-Cook     Crab     Spring     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

For dressing
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

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.

CRAB LOUIS



Crab Louis image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 main-course servings

Number Of Ingredients 14

2 cups lump crabmeat (about 1 pound)
1 cup prepared mayonnaise
4 teaspoons chili sauce
1 tablespoon finely chopped green bell pepper
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt, plus more to taste
2 scallions, finely chopped
Worcestershire sauce, to taste
Hot sauce, to taste
Freshly ground pepper
1 hard-boiled egg
4 to 8 Bibb lettuce leaves, washed and dried
4 thick slices beefsteak tomatoes
1 ripe avocado, seeded, peeled, and quartered lengthwise

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



Crab Louis image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt

Steps:

  • On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

CRAB LOUIS



Crab Louis image

Number Of Ingredients 10

1 cucumber, halved lengthwise and seeded
3/4 teaspoon salt
3 tablespoons sherry or white distilled vinegar
5 eggs
1/4 teaspoon dijon mustard
1 cup olive oil
1 tablespoon chopped shallot
1/2 clove chopped garlic
1/2 tablespoon chopped capers
1 pound crab meat

Steps:

  • Peel the cucumber skin in stripes, then halve lengthwise, and seed with a spoon. Cut into bite-size pieces. Drizzle with 1/4 teaspoon salt and the sherry or vinegar, and leave to marinate.
  • Bring 4 eggs to a boil, covered, in cold water. Once the water boils, turn off the heat, and leave the eggs sitting covered, 5 to 6 minutes, depending on egg size, for them to just set with the tiniest softness in the middle. Drain immediately, and leave in very cold water for a few minutes. Peel.
  • Make a damp dish towel into a ring on the kitchen table. Set a medium, round bottomed mixing bowl in it. Separate the final egg yolk. (Reserve the egg white to add to an omelet.) Whisk together the yolk, mustard, 1/4 teaspoon salt and lemon juice well. After about 5 seconds of whisking, begin to add the oil, drop by drop. Once the mayonnaise begins to thicken, start adding oil more quickly. Whisk in all of the oil, adding drops of water, if needed, to get it to a consistency just looser than store-bought mayonnaise.
  • In a small bowl, drizzle chopped shallot with a little lemon juice and a pinch of salt. Using a mortar and pestle or the side of a large chef's knife, pound garlic to a paste with the last ¼ teaspoon salt. Add to mayonnaise. Add chopped pickles and capers. Add the reserved shallots. Mix well, and taste for salt. Refrigerate, covered, if not using immediately.
  • Lay leaves of lettuce in a lightly piled layer on dinner plates. Drain the cucumbers, and divide between plates. Halve or quarter eggs, and divide among plates, salting each lightly. Divide crab among salads. Shake hot sauce directly over the crab on each plate, as liberally as you like. Dollop each salad with dressing, mostly on crab, but allowed to cascade. Finish with a little crunchy salt, if using, and chopped chives or chive blossoms. Add any additional vegetables before the crab. Serve any remaining dressing on the side. Eat cold.

More about "crab louis recipes"

CRAB LOUIE - WIKIPEDIA
crab-louie-wikipedia image
Crab meat, hard-boiled eggs, tomato, asparagus, Iceberg lettuce, Louis dressing. Cookbook: Crab Louie. Crab Louie salad, also known as Crab Louis salad or the …
From en.wikipedia.org
Main ingredients Crab meat, hard-boiled eggs, …
Alternative names Crab Louis
Region or state West Coast
Place of origin United States
See details


MINNESOTA CRAB LOUIE - I AM HOMESTEADER
2020-06-25  · Crab Louie, also known as Crab Louis, is traditionally a salad that was served on a bed of lettuce with Dungeness crab and a hard-boiled egg, topped with a creamy pinkish dressing. In this …
From iamhomesteader.com
Servings 8
Total Time 10 mins
Category Appetizer, Dressing
Calories 358 per serving
  • In a large bowl, combine crab meat, shrimp, celery, green onions, diced bell pepper, and lemon juice. Set aside.
  • In a medium bowl, combine the mayonnaise, chili sauce, and heavy whipping cream. Mix to incorporate all ingredients.
See details


VEGAN CRAB LOUIS – ROBIN ROBERTSON
2018-07-17  · The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this Vegan Crab …
From robinrobertson.com
Cuisine American
Category Appetizer
Servings 4
  • In a medium bowl, combine the paprika and Old Bay, stirring to mix. Set aside. Coarsely chop the hearts of palm add to the spice mixture in the bowl, tossing gently to coat.
  • In a small bowl, combine the mayo, lemon juice, dill, capers, sriracha, and salt and pepper to taste. Mix well, then add the hearts of palm and reserved asparagus and mix gently to combine. If not serving right away, cover and refrigerate until needed.
  • When ready to serve, cut the avocados, peel, pit, and cut them in half lengthwise. Cut the avocado halves into lengthwise slices and arrange the slices fanned out on plates lined with lettuce leaves). Mound the hearts of palm mixture on top of the avocado slices. Serve immediately.
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SAN FRANCISCO CRAB LOUIS RECIPE | EATINGWELL
2016-06-03  · Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often been called “The King of Salads.” But the king has gotten a bit fat over …
From eatingwell.com
Total Time 35 mins
Calories 228 per serving
  • Place eggs in a large saucepan of cold water; bring to a gentle simmer over medium heat. Simmer for 5 minutes. Add asparagus and continue cooking until the asparagus is bright green, about 3 minutes more. Carefully drain and fill the pan with ice water to cool the eggs and asparagus. Drain again. Peel and slice the eggs; set the asparagus aside.
  • Meanwhile, whisk shallot, chili sauce, mayonnaise and scallions in a large bowl. Reserve 1/2 cup of the dressing in a medium bowl. Add lettuce to the large bowl; toss to combine. Divide the lettuce among 4 large plates.
  • Add crab to the reserved dressing; stir gently to combine. Mound 1/2 cup of the crab on each portion of lettuce, arrange some sliced egg and asparagus around it and season with pepper.
See details


CRAB LOUIE SALAD RECIPE - MYGOURMETCONNECTION
2019-06-14  · Crab Louis is a long time favorite ~ this recipe is very good and makes a lovely lunch dish for guests.! Frank Van Zile — January 24, 2015 @ 10:53 am Reply I noticed that you have ” 1 Dijon …
From mygourmetconnection.com
4.4/5 (22)
Total Time 20 mins
Category Salad Recipes
Calories 474 per serving
  • Prepare the dressing first. In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.
  • Continue whisking until the mixture is smooth and creamy. Stir in the onion and garlic. Season to taste with black pepper and divide the dressing between 4 small bowls for serving.
  • Place the crabmeat in a bowl and check thoroughly for any bits of shell that might remain. Add the lemon juice and a few grinds of black pepper. Toss to combine and set aside.
  • Remove 16 of the outermost leaves from the romaine, wash and pat dry. Arrange four of these leaves in a spoke pattern on each of four plates. Wash and dry the remaining lettuce, chop roughly and mound it in the center of each plate. Top with crabmeat and sprinkle with chives.
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CRAB LOUIS RECIPE BY MARTHA STEWART - THE DAILY MEAL
2013-07-01  · That a crab Louis is a West Coast classic is about all that can be agreed on about the popular salad. At last count, the recipe was credited to at least three different chefs named Louis in …
From thedailymeal.com
5/5 (4)
Estimated Reading Time 2 mins
Servings 4
Calories 662 per serving
  • In a bowl, stir together the mayonnaise, onion, chile sauce, relish, lemon juice, and cayenne. Season with salt, to taste. (The dressing can be refrigerated, covered, for up to 2 days; stir before using.)
  • Place the eggs in a small saucepan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then turn off the heat. Cover and let stand for 11 minutes.
  • Transfer to a small bowl and cover with cold water. Let cool and peel. Slice the eggs in half lengthwise.
  • Divde the lettuce among 4 plates. Scoop the crabmeat on top of the lettuce and sprinkle with parsley. Arrange the tomato wedges, celery stalks, egg halves, and lemon wedges around the crab. Spoon the dressing on top or serve on the side.
See details


CRAB LOUIE RECIPE - LARRY STONE | FOOD & WINE
2013-12-07  · Step 2. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool. Step 3. Arrange the romaine, cucumber, radishes, tomatoes, eggs and …
From foodandwine.com
5/5
Category Salad Recipes
  • In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.
  • In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
  • Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.
See details


CRAB LOUIS RECIPE | MYRECIPES
2010-03-30  · Crab Louis is a classic cold entrée. Lump crabmeat is placed on a bed of lettuce and topped with a creamy dressing of mayonnaise, chili sauce, and seasonings. Place 1 1/3 cups lettuce on each of 6 serving plates. Top each with 1/2 cup crab mixture. …
From myrecipes.com
Servings 6
Calories 211 per serving
See details


CRAB LOUIS SALAD | OLD BAY - SPICES, SEASONING, RECIPE ...
1 In a medium bowl mix mayo cocktail sauce green onions and OLD BAY. Refrigerate 1/2 of the dressing to serve with salad. Add crab and celery to remaining mixture and toss gently to coat. Cover. Refrigerate 15 minutes or until ready to serve. Divide salad greens among serving plates. Spoon crab mixture over greens. Garnish with eggs and tomatoes.
From mccormick.com
Cuisine Coastal
Category Salad And Dressings
Servings 4
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CRAB LOUIS RECIPE | MYRECIPES
2010-02-05  · Recipes; Crab Louis; Crab Louis. Rating: Unrated. Be the first to rate & review! Recipe by Oxmoor House January 1984 Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary test. Yield: 4 servings Advertisement. Ingredients. Ingredient Checklist. ½ cup mayonnaise ; ½ cup chili sauce ; 2 tablespoons chopped green pepper ; 2 tablespoons chopped …
From myrecipes.com
Servings 4
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CRAB LOUIS - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
2015-09-04  · Crab Louis A light and refreshing starter or main course in under 20 minutes. Preparation Time 20 mins; Serves 6; Difficulty Easy; Measurement Converter. Convert From. Convert To. Value. Ingredients. 450g cooked crabmeat. 235g prepared mayonnaise. 4 tsp chilli sauce. 10g finely chopped green pepper. 1 tsp freshly squeezed lemon juice. 1/2 tsp salt, plus more to taste. 2 spring onions, …
From foodnetwork.co.uk
Cuisine American
Category Starters
Servings 6
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CRAB LOUIS DRESSING - RECIPE | COOKS.COM
2005-12-07  · Home > Recipes > Dips Dressings > Crab Louis Dressing. Printer-friendly version. CRAB LOUIS DRESSING : 1 whole med. head iceberg lettuce 2 (7 oz.) cans crab meat, chilled and drained 2 whole large tomatoes, cut into wedges 2 whole hard cooked eggs, cut into wedges Pinch paprika 1 whole lemon, cut in wedges . LOUIS DRESSING: 1 c. mayonnaise 1/4 c. chili sauce 1/4 c. finely chopped …
From cooks.com
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CRAB LOUIE SALAD WITH KING CRAB - ALL INFORMATION ABOUT ...
King Crab Louis Salad Recipe | FishEx Seafoods best fishex.com. Remove crab meat from shells and cut into 2-3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus, avocado, and olives on individual lettuce-lined plates; garnish with lemon. Serve with Crab Louis dressing.
From therecipes.info
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CRAB LOUIS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Crab Louis Recipe | Food Network new www.foodnetwork.com. Get Crab Louis Recipe from Food Network. Deselect All. 1 quart crisp, coarsely shredded lettuce. 1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
From therecipes.info
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EATING WELL CRAB LOUIE SALAD - ALL INFORMATION ABOUT ...
San Francisco Crab Louis Recipe | EatingWell best www.eatingwell.com. Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often been called "The King of Salads." But the king has gotten a bit fat over the years so we put him on a diet. To make our dressing, we combine chili sauce and minced shallot with a modest amount of low-fat ...
From therecipes.info
See details


CRAB LOUIS (WITH CLASSIC LOUIS DRESSING) - RECIPE | COOKS.COM
2006-12-20  · Arrange crab on top of lettuce. Circle with tomato and egg. Sprinkle with salt. Pour 1/4 cup Louis Dressing on top of each salad. Top with ripe olives. Pass remaining Louis Dressing. Makes 4 servings. Fold 1 cup mayonnaise, 1/4 cup chili sauce, 1/4 cup chopped green pepper, 2 tablespoons sliced green onion with tops, and 1 teaspoon lemon juice ...
From cooks.com
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Top Asked Questions

What is Crab Louis salad?
Crab Louie. Jump to navigation Jump to search. Crab Louie salad, also known as Crab Louis Salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States.
What are the ingredients in Crab Louie?
The main ingredient for Crab Louie, as the name suggests, is crab meat. The preferred crab is Dungeness Crab, but other crab meat can be substituted, including cheaper imitation crab meat. Although variations of the recipe exist, an essential ingredient is a creamy dressing such as Louis dressing, Thousand Island dressing or Green goddess dressing.
What kind of sauce do you put on Crab Louis?
Both places reportedly started serving crab Louis around 1915. Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
What is the best way to make crab salad?
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.

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