Crab Louis

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.

Recipe From cooking.nytimes.com

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
@contexthttp
Calories266
UnsaturatedFat6 grams
Carbohydrate13 grams
Fat10 grams
Fiber3 grams
Protein30 grams
SaturatedFat2 grams
Sodium1060 milligrams
Sugar3 grams
TransFat0 grams

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.

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.

Recipe From allrecipes.com

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
Calories581.4 calories
Carbohydrate19 g
Cholesterol352.3 mg
Fat43.2 g
Fiber6.7 g
Protein34.3 g
SaturatedFat7.3 g
Sodium700.7 mg
Sugar6 g

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.

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 :)

Recipe From food.com

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

"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.

Recipe From tasteofhome.com

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
Calories 288 calories
Fat13g fat (3g saturated fat)
Cholesterol293mg cholesterol
Sodium950mg sodium
Carbohydrate17g carbohydrate (11g sugars
Fiber3g fiber)
Protein26g protein.

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.

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!

Recipe From allrecipes.com

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
Calories341 calories
Carbohydrate14.5 g
Cholesterol135.1 mg
Fat22.6 g
Fiber5.7 g
Protein22.9 g
SaturatedFat3.6 g
Sodium516.2 mg
Sugar5.6 g

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.

CRAB LOUIS



Crab Louis image

Recipe From foodnetwork.com

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

Recipe From epicurious.com

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

Recipe From foodnetwork.com

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

Recipe From epicurious.com

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.

People also searched

More recipes about "crab louis"

CRAB LOUIE - WIKIPEDIA
crab-louie-wikipedia image
From en.wikipedia.org
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 King of Salads, is a type of salad featuring crab meat. The recipe …

Main ingredients Crab meat, hard-boiled eggs, …
Alternative names Crab Louis
Region or state West Coast
Place of origin United States

See details ››


CRAB LOUIE – OLYMPIASEAFOOD
crab-louie-olympiaseafood image
From olympiaseafood.com
2017-05-11  · Crab Louie has been known as the "King of Salads" since the early 1900's. And for good reason - the star ingredient is fresh Dungeness crabmeat, and that's about as delicious as food gets. Feel free to mix and match ingredients to your own tastes, but for it to be a 'true' Crab Louie, you must include crab…

Estimated Reading Time 1 min

See details ››


CRAB LOUIS RECIPE - CRAB-O-LICIOUS.COM
crab-louis-recipe-crab-o-liciouscom image
From crab-o-licious.com
This Crab Louis recipe goes well as an appetizer, a light lunch or as the main dish. It just depends how big your appetite is! This recipe will go a long way as it serves 4 as a meal. This is a time honored recipe, but needs absolutely no updating. To do so, it would not be a "true Louis," but just another nice, crab …
See details ››


CRAB LOUIE - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...
crab-louie-saveur-authentic-recipes-food-drinks image
From saveur.com
2019-03-18  · Core, wash, and dry lettuce, then slice into shreds. Place in a bowl and toss with 1 cup dressing. Divide lettuce between 4 plates, place 1 cup crabmeat over lettuce on each plate, and spoon a bit...
See details ››


CRAB LOUIE SALAD RECIPE | MYGOURMETCONNECTION
From mygourmetconnection.com
2019-06-14  · Crab Louie salad is an iconic American recipe made with crab, romaine lettuce, hard-cooked eggs, asparagus, tomatoes, and a creamy dressing. Although the exact origins of crab Louie …

4.4/5 (20)
Total Time 20 mins
Category Salad Recipes

  • 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.
See details ››


MINNESOTA CRAB LOUIE - I AM HOMESTEADER
From iamhomesteader.com
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 recipe, I used imitation crab …

Reviews 2
Category Appetizer, Dressing
Servings 8
Estimated Reading Time 4 mins

  • 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 ››


SAN FRANCISCO CRAB LOUIS RECIPE | EATINGWELL
From eatingwell.com
2016-06-03  · 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.

Total Time 35 mins

  • 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 LOUIS RECIPE BY MARTHA STEWART - THE DAILY MEAL
From thedailymeal.com
2013-07-01  · 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 …

5/5 (1)
Calories 425 per serving
Servings 4

  • 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
From foodandwine.com
2013-12-07  · 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 …

5/5 (742)
Category Salad Recipes
Servings 4-6
Total Time 40 mins

  • 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 ››


LOUIS KEMP CRAB DELIGHTS - RECIPES | COOKS.COM
From cooks.com

  • CRAB CORN SOUP. Melt 4 tablespoons butter and add flour to make roux. Add broth and milk to roux. Cook until it thickens, about 10 minutes. Melt 1 ...
  • SUPER SEAFOOD SALAD. Cut crab delights flakes in half or shred. Combine with mayonnaise, celery and onion. Serve as a sandwich or on lettuce.
  • PASTA SEAFOOD SALAD. Prepare shells as package directs. Mix mustard, dill weed and salad dressing; set aside. In large bowl combine all ingredients. Mix well. ...
  • SEAFOOD LINGUINE. Combine cream of mushroom soup, seafood bisque and pint of half and half in large saucepan. Add seafood. Heat well. Add cooked pasta. ...
  • CRAB DIP. Shape cream cheese into a ... seafood sauce and sprinkle crab on top. Sprinkle a little garlic powder and parsley on top. Serve with crackers.
  • SUPER SEAFOOD SALAD. Cut crab delights in half or shred. Combine crab with mayonnaise, celery, and onion. Serve as a sandwich or on lettuce.
  • PASTA SEAFOOD SALAD. Boil macaroni according to package directions. Cut Crab Delight flakes in half. Combine crab with remaining ingredients. Chill 1 hour before serving.
  • PARMESAN CRAB CAKES. Prep. time 15 minutes. Cooking time 6 minutes. Mix together first 6 ingredients until well blended. Shape mixture into eight 3 inch ...
  • CREAMY CRAB & ARTICHOKE DIP. Preheat oven to 375°F. In medium mixing bowl, blend together cream cheese and mayo until smooth. Stir in remaining ingredients and place in ...
  • ORIENTAL SEAFOOD STIR FRY. Combine Crab Delights surimi seafood, vegetables with seasoning, ... package. Stir and serve. Season with soy sauce, if desired.
See details ››


CRAB LOUIS SALAD | OLD BAY - SPICES, SEASONING, RECIPE ...
From mccormick.com
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 ...

Total Time 10 mins

See details ››


CRAB LOUIE | WILLIAMS SONOMA
From williams-sonoma.com
To make the Louie dressing, in a bowl, combine the mayonnaise, ketchup, egg, black olives and sweet relish and stir until blended. Refrigerate until ready to use. To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside.

Servings 6
Total Time 20 mins

See details ››


CRAB LOUIS - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
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, …

Cuisine American
Category Starters
Servings 6

See details ››


CRAB LOUIE SALAD RECIPE • A WEST COAST CLASSIC! - EPISODE ...
From youtube.com
Bonjour my friends! In this episode I'll show you how to make my Crab Louie Salad recipe. Make sure to visit https://clubfoody.com/cf-recipes/crab-louie-sala...
See details ››


CRAB LOUIS RECIPE | CRAB LOUIE SALAD, EASY SALAD RECIPES ...
From pinterest.ca
Oct 12, 2013 - This crab louis recipe is an easy crab salad you can put together in very little time. Add this crab louis salad dressing and
See details ››


CRAB LOUIS RECIPE | MYRECIPES
From myrecipes.com
Combine chili sauce and next 7 ingredients in a medium bowl; stir well. Step 3 Place 1 1/3 cups lettuce on each of 6 serving plates. Top each with 1/2 cup crab mixture.
See details ››


CRAB LOUIE | RECIPE | FOOD & WINE - YOUTUBE
From youtube.com
Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie.GET THE RECIPE: https://www.foodandwine.com/reci...
See details ››


CRAB LOUIS RECIPE - FOOD.COM | RECIPE | RECIPES, FIND ...
From pinterest.com
Jun 20, 2015 - I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.
See details ››


CRAB LOUIS - RECIPE | COOKS.COM
From cooks.com
2018-09-10  · Home > Recipes > Seafood > Crab Louis. Printer-friendly version. CRAB LOUIS : 1/2 med. head lettuce, shredded 1 1/2 c. crab meat, cooked and chilled (artificial crab is okay) 1 lg. tomato, cut into wedges 2 eggs, hard-boiled and sliced 8 ripe olives, pitted Pimento strips. Arrange lettuce on 4 individual serving plates. Mound crab meat on lettuce. Garnish with tomato wedges, egg slices, olives ...
See details ››


Related Search