New Crab Louis Recipes

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CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

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

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

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



Crab Louis image

Provided by Julia Reed

Categories     easy, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green bell pepper
1/4 cup chopped scallions
2 tablespoons fresh lemon juice
1/4 cup heavy cream, whipped
Salt and pepper to taste
Cayenne pepper to taste
6 cups shredded lettuce
3 cups jumbo lump crabmeat
3 ripe plum tomatoes, quartered
3 hard-boiled eggs, quartered

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

SHRIMP OR CRAB LOUIS



Shrimp or Crab Louis image

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)

Provided by Kittencalrecipezazz

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs cooked small shrimp or 2 lbs crab
coarsley shredded lettuce leaf
chopped tomato
4 -8 hard-boiled eggs
4 large lemon wedges
salt and pepper
1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2 -3 tablespoons minced green olives
2 -4 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
salt and pepper

Steps:

  • Whisk all dressing ingredients together and season with salt and pepper.
  • Prepare four large bowls.
  • Divide the shredded lettuce in the bowls.
  • Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
  • Pass the dressing on the side.
  • Delicious!

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.

NEW CRAB LOUIS



New Crab Louis image

Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version. With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find. The effect is as straightforward as the original's, but the details are resolutely contemporary.

Provided by Tamar Adler

Categories     salads and dressings, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

3-4 heads Little Gems lettuce (or 2 heads Boston lettuce or 1 head iceberg)
1 (12-ounce) English cucumber, halved lengthwise and seeded
3/4 teaspoon kosher salt, divided, plus more to taste
3 tablespoons sherry or white distilled vinegar
5 eggs at room temperature
1/4 teaspoon smooth Dijon mustard
1 tablespoon fresh lemon juice, plus more to taste
1 cup not sharp, good-tasting extra-virgin olive oil like Frantoia or California Olive Ranch
A few drops room-temperature water
1 tablespoon finely chopped shallot (about 1/2 shallot)
1 stalk green garlic, light and whitest green parts only, or 1/2 clove regular garlic, peeled and chopped
2 1/2 tablespoons finely chopped very dilly dill pickles
1/2 tablespoon chopped drained capers
1 pound picked-through jumbo lump crab meat (canned is fine), chilled
Homemade vinegar-based hot sauce or Tabasco
Chives or chive blossoms
Optional: Finishing salt, like Maldon
Optional: An avocado; other vegetables, like boiled asparagus or potatoes, or wedged tomato

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.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 3 grams, TransFat 0 grams

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 LOUIS



Crab Louis image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt

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.

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CRAB LOUIS RECIPE BY MARTHA STEWART - THE DAILY MEAL
2013-07-01  · That a crab Louis is a West Coast classic is about all that can be agreed on about the popular salad. At last count, the recipe was credited to at least three different chefs named Louis in …
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  • In a bowl, stir together the mayonnaise, onion, chile sauce, relish, lemon juice, and cayenne. Season with salt, to taste. (The dressing can be refrigerated, covered, for up to 2 days; stir before using.)
  • Place the eggs in a small saucepan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then turn off the heat. Cover and let stand for 11 minutes.
  • Transfer to a small bowl and cover with cold water. Let cool and peel. Slice the eggs in half lengthwise.
  • Divde the lettuce among 4 plates. Scoop the crabmeat on top of the lettuce and sprinkle with parsley. Arrange the tomato wedges, celery stalks, egg halves, and lemon wedges around the crab. Spoon the dressing on top or serve on the side.
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MINNESOTA CRAB LOUIE - I AM HOMESTEADER
2020-06-25  · Crab Louie, also known as Crab Louis, is traditionally a salad that was served on a bed of lettuce with Dungeness crab and a hard-boiled egg, topped with a creamy pinkish dressing. In this recipe, I used imitation crab …
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CRAB LOUIE RECIPE - LARRY STONE | FOOD & WINE
2013-12-07  · Step 2. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool. Step 3. Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus ...
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  • In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.
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  • Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.
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CRAB LOUIS - TINY NEW YORK KITCHEN
2015-06-02  · 1 1/2 Pounds Lump Or Backfin Crab Meat (Well Picked Over) 4 Hard Cooked Eggs (Peeled & Quartered) 4 Small Ripe Tomatoes (Quartered & Preferably Peeled) Steps. In small-size bowl combine the sauce ingredients. Brush avocado halves with lemon juice. Sprinkle with kosher salt and pepper. Make a bed of lettuce on each serving plate and top with an ...
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CRAB LOUIS RECIPE | MYRECIPES
2010-03-30  · Crab Louis is a classic cold entrée. Lump crabmeat is placed on a bed of lettuce and topped with a creamy dressing of mayonnaise, chili sauce, and seasonings. Place 1 1/3 cups lettuce on each of 6 serving plates. Top each with 1/2 cup crab mixture. …
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Calories 211 per serving
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SIMPLE ELEGANT MINI CRAB LOUIE APPETIZER | FEASTING AT HOME
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CRAB LOUIS RECIPE | MYRECIPES
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CRAB CAKES LOUIE - DANGGOODCOOKING.COM
2014-09-26  · Finely mince the celery by hand or use a food processor. Add the celery to the crab and stir well. Add the egg, mayonnaise, Old Bay Seasoning and ½ cup of the bread crumb mixture. Stir well and let rest at room temperature for 15 minutes. While the crab cake mixture is resting make the Crab …
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CRAB LOUIS RECIPE: HOW TO MAKE IT - FOOD NEWS
There are as many recipes for Crab Louis as there are chefs. The basic flavors are crab, lemon and chili sauce. I have softened this recipe slightly, electing to use a little mustard with chili powder instead of chili sauce, to allow the other flavors to shine through the spices. Crab & bacon louie made with crisp romaine, green onions, avocado, and more! I’ve been getting a few request for ...
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CRAB LOUIS RECIPE BY MARTHA STEWART - FOOD NEWS
Crab Louis Recipe by Martha Stewart. To make the Louie dressing, in a bowl, combine the mayonnaise, ketchup, egg, black olives and sweet relish and stir until blended. Refrigerate until ready to use. To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside. Place lettuce on a ...
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CLASSIC CRAB LOUIE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Get Crab Louis Recipe from Food Network. Deselect All. 1 quart crisp, coarsely shredded lettuce. 1 pound fresh-cooked crab meat, well picked over (Dungeness … 331 People Used More Info ›› Visit site > Crab Louie Salad Recipe | Allrecipes tip www.allrecipes.com. Advertisement. Step 2. Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne ...
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CRAB LOUIS - RECIPE | COOKS.COM
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NEW CRAB LOUIS - TFRECIPES.COM
new crab louis Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version. With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find.
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Nov 8, 2016 - Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and … Nov 8, 2016 - Crab Louis is a rather perfect meal for a ...
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Jul 4, 2016 - Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and …
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CRAB LOUIS (WITH CLASSIC LOUIS DRESSING) - RECIPE | COOKS.COM
2006-12-20  · Arrange crab on top of lettuce. Circle with tomato and egg. Sprinkle with salt. Pour 1/4 cup Louis Dressing on top of each salad. Top with ripe olives. Pass remaining Louis Dressing. Makes 4 servings. Fold 1 cup mayonnaise, 1/4 cup chili sauce, 1/4 cup chopped green pepper, 2 tablespoons sliced green onion with tops, and 1 teaspoon lemon juice ...
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Top Asked Questions

What is a Crab Louis?
That a crab Louis is a West Coast classic is about all that can be agreed on about the popular salad. At last count, the recipe was credited to at least three different chefs named Louis in three different cities — San Francisco, Portland, and Seattle — at the turn of the 20th century.
How do you make crab salad with lettuce?
Slice the eggs in half lengthwise. Divde the lettuce among 4 plates. Scoop the crabmeat on top of the lettuce and sprinkle with parsley. Arrange the tomato wedges, celery stalks, egg halves, and lemon wedges around the crab. Spoon the dressing on top or serve on the side.
How to cook Crab Louie with asparagus?
Crab Louie. Photo © Petrina Tinslay In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes.
Where can you find Crab Louis sauce in San Francisco?
At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915. Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

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