CRAB LOUIE SALAD
At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
Provided by Betsy Andrews
Categories Healthy Crab Salad Recipes
Time 45m
Number Of Ingredients 20
Steps:
- To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
- To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
- Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.
Nutrition Facts : Calories 325 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 23 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 8 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
IVAR'S CRAB AND SHRIMP DIP
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
- To make toast points, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.
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 LOUIE SALAD LETTUCE CUPS
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.
Provided by Anna Stockwell
Categories Appetizer Christmas Salad Crab Avocado Capers Horseradish Lettuce Tomato New Year's Eve Christmas Eve
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
- Toss crabmeat and 1/2 cup dressing in a medium bowl.
- Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
- Do Ahead
- Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
CRAB LOUIE SALAD
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
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.
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
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
CRAB LOUIS SALAD
Make and share this Crab Louis Salad recipe from Food.com.
Provided by KittyKitty
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a small bowl; whisk until well blended. Set aside.
- Place shredded lettuce on a platter; arrange crabmeat, tomato slices, and egg slices on lettuce. Serve with dresing.
Nutrition Facts : Calories 310.3, Fat 15.1, SaturatedFat 3, Cholesterol 204.2, Sodium 825.9, Carbohydrate 17.6, Fiber 2.2, Sugar 5.8, Protein 26.2
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