Davenport Hotel Crab Louis Recipes
CRAB LOUIS
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
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 AND SHRIMP LOUIS
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
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
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.
LORD BALTIMORE HOTEL CRAB CAKES
"Crab Cakes Baltimore" is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. "Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan."
Provided by Crab Cake Guy
Categories Crab
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the eggs in a mixing bowl to blend.
- Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
- Mix in crab and cracker crumbs.
- Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
- Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
- Coat the crab cakes with Panko bread crumbs.
- Fry in clarified butter until golden brown on both sides.
- Serve with tartar sauce or cocktail sauce or your favorite sauce.
Nutrition Facts : Calories 118.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 90.6, Sodium 423.6, Carbohydrate 4.6, Fiber 0.1, Sugar 0.6, Protein 15.4
CRAB LOUIS
"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
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.
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