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.
CRAB-STUFFED LOBSTER TAIL
Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.
Provided by Lotus
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
- Brush each portion of tail meat with 1 teaspoon melted butter.
- Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
- Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
- Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g
CRAB LOUIE SALAD
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
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
ALL PURPOSE CRAB STUFFING
Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.
Provided by Pot Scrubber
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl.
- For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
- For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
- Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
- Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
- Lightly sprinkle paprika over all.
- I love this.
Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6
CRAB LOUIS
Provided by Julia Reed
Categories easy, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 13
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
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 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.
LOUIS CRAB-SALAD DRESSING
Provided by Paul Prudhomme
Categories easy, condiments, salads and dressings
Time 5m
Yield About 1 3/4 cups
Number Of Ingredients 9
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 LOUIE LETTUCE WRAPS
Party guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. - Michael Watz, Normal, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix the first five ingredients. , To serve, place about 1 tablespoon crabmeat in each lettuce leaf. Top with remaining ingredients. Drizzle with some of the sauce. Serve with remaining sauce.
Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.
STUFFED CRABS (NEW ORLEANS)
Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.
Provided by Kikimony
Categories Crab
Time 30m
Yield 12 crab shells
Number Of Ingredients 15
Steps:
- Soak buns in milk and egg mixture.
- Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
- Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
- Cook over medium heat about 15 minutes, stirring constantly.
- Add green onions.
- Then add buns.
- Mix well.
- Stuff crab shells (artificial).
- Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.
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