Crablouiesalad Recipes

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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.

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

LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)



Louie Dressing (For Seafood Salads or Reuben Sandwiches) image

One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.

Provided by Rare Affaire

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup mayonnaise (Use a good variety, not a diet substitute. Deli Mayonnaise (Recipe With Tutorial) is best.)
2 tablespoons chili sauce (the red "cocktail sauce" type such as Homade or Heinz)
2 tablespoons sweet chili sauce (We prefer Caravelle)
1 lemon, juice of
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
salt & pepper, to taste

Steps:

  • In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
  • Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.

Nutrition Facts : Calories 163.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 354.9, Carbohydrate 11.9, Fiber 0.6, Sugar 3.7, Protein 0.6

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.

ORIGINAL LOUIS DRESSING



ORIGINAL LOUIS DRESSING image

Categories     Salad     No-Cook     Quick & Easy     Lettuce

Yield 2-3 Servings

Number Of Ingredients 8

1 cup Mayonnaise
1/4 cup Chili sauce
1 teaspoon Worcestershire sauce
1/4 cup Green onion or minced onion
Dash Cayenne
1 tablespoon Lemon juice
Dash minced garlic
Tarragon

Steps:

  • Mix together well and adjust seasonings to taste. I like to add a little extra chili sauce and not quite as much green onion. Serve chilled.

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

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 LOUIE SALAD



Crab Louie Salad image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

1/4 cup sweet relish
1/2 cup bacon and tomato twist mayonnaise
12 ounces imitation crabmeat
1 medium head green leaf lettuce, chopped
1 medium head iceberg lettuce, chopped
1 vine-ripened tomato, sliced into 8 wedges
1 can black olives (whole and pitted), drained
1 small green bell pepper, cored, seeded, and sliced into 1/4-inch rings
1 medium cucumber, sliced into 1/4-inch thick circles
2 hard-boiled eggs, peeled and quartered lengthwise

Steps:

  • In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
  • On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center.

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