King Crab Louie Recipes

CRAB LOUIE SALAD

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

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.

NEW CRAB LOUIS

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.

KING CRAB LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

CRAB LOUIS

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 LETTUCE WRAPS

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.

KING CRAB LOUIE SANDWICH

Steps:

• Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl.
• Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper).
• To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.

CRAB LOUIE SALAD

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

Steps:

• Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
• Season with salt and lemon juice to taste.
• Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
• Place the body meat of the crab on the shredded lettuce.
• Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
• Pour over the Louis dressing and garnish with crab legs.

KING CRAB LOUIE

Steps:

• Arrange 2 or 3 big leaves of lettuce on 6 chilled salad plates. Shred more lettuce leaves and mound in center of each plate. Mound fresh lump crabmeat on the shredded lettuce, then divide crab legs on top. Arrange tomato wedges, egg quarters, asparagus spears, olives, and pickles. Serve with King Louie Dressing. Boiled shrimp or lobster can be substituted for crabmeat. King Louie Dressing: Mix together mayonnaise, chili sauce, lemon juice, and onion. Whip heavy cream and fold in. Chill. Makes 1 1/2 cups. Fun Fact: To help to remember really good recipes, write notes in your cookbooks. Put the date by the recipe you are preparing, and the occasion. Later record comments.