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. 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
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 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
"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
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
SHRIMP OR CRAB LOUIS
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
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
This recipe of Crab Louis comes from Legal Seafood. This is not only a delicious way to serve crab, but also a very simple way to serve it. Be sure to squeeze the lemon juice over the avocado to keep it from darkening.
Provided by Bev I Am
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To Make The Dressing:.
- Mix together the mayonnaise, ketchup, horseradish, mustard, onion, and parsley.
- Allow to sit for at least 20 minutes to allow flavors to blend.
- For Salad:.
- On a large circular platter, arrange the greens in a circle around the edge, leaving the center open.
- Place the crabmeat in the center.
- Drizzle the dressing over the crabmeat.
- Squeeze lemon juice to taste over the avocado slices and use as a garnish along with the hard boiled eggs.
Nutrition Facts : Calories 352, Fat 21.2, SaturatedFat 3.5, Cholesterol 180.5, Sodium 668.6, Carbohydrate 16.9, Fiber 5, Sugar 5.2, Protein 25.2
CRAB LOUIE SALAD
Crab Louie salad is an iconic American recipe made with crab, romaine lettuce, hard-cooked eggs, asparagus, tomatoes, and a creamy dressing.
Provided by Lynne Webb
Categories Salads
Time 20m
Number Of Ingredients 20
Steps:
- Prepare the dressing first. In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.
- Continue whisking until the mixture is smooth and creamy. Stir in the onion and garlic. Season to taste with black pepper and divide the dressing between 4 small bowls for serving.
- Place the crabmeat in a bowl and check thoroughly for any bits of shell that might remain. Add the lemon juice and a few grinds of black pepper. Toss to combine and set aside.
- Remove 16 of the outermost leaves from the romaine, wash and pat dry. Arrange four of these leaves in a spoke pattern on each of four plates. Wash and dry the remaining lettuce, chop roughly and mound it in the center of each plate. Top with crabmeat and sprinkle with chives.
- Arrange the egg slices, tomato wedges, cucumber and asparagus spears around the edges of the plate. Serve with dressing and a lemon wedge.
Nutrition Facts : ServingSize 1 serving, Calories 474 kcal, Carbohydrate 24 g, Protein 32 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 305 mg, Sodium 884 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 23 g
CRAB LOUIE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
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
CRAB LOUIS
We've used this recipe for years. Everyone loves it. You can make this with Alaskan king crab or with shrimp.
Provided by lazyme
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dressing:.
- Mix all ingredients. Cover and chill 30 minutes.
- Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.
Nutrition Facts : Calories 369.9, Fat 17.9, SaturatedFat 4, Cholesterol 267.6, Sodium 1488.1, Carbohydrate 22.3, Fiber 3.7, Sugar 7.8, Protein 30.1
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 LOUIS SALAD
Make and share this Crab Louis Salad recipe from Food.com.
Provided by Jeff Hixson
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce and line a shallow serving dish with greens.
- Make dressing by combining ingredients in order given and toss with crabmeat.
- Spoon crabmeat onto lettuce.
- Garnish with sliced eggs and olives.
- Salt and pepper to taste.
Nutrition Facts : Calories 349.2, Fat 26.4, SaturatedFat 10.6, Cholesterol 319.4, Sodium 1077.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.6, Protein 12.8
CRAB LOUIS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main-course servings
Number Of Ingredients 14
Steps:
- Using your finger, carefully pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.
- In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.
- Gently fold about 1/4 cup of the dressing into the crab with a rubber spatula. Take care not to break the crab into smaller pieces. Put the crab salad and the dressing in the refrigerator until cold.
- Meanwhile, put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.
- Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.
CRAB LOUIS
I love Crab Louis and this version from Sunset Favorite Recipes sounds good. Times do not include cooking the crab or eggs.
Provided by lazyme
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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.
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
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.
More about "crab louis food"
CRAB LOUIE RECIPE - LARRY STONE | FOOD & WINE
From foodandwine.com
5/5 Category Salads
- 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. Drain and cool.
- 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.
CRAB LOUIS RECIPE BY MARTHA STEWART - THE DAILY MEAL
From thedailymeal.com
5/5 (4)Estimated Reading Time 2 minsServings 4Calories 662 per serving
- 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.
CRAB LOUIE - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 20 mins
CRAB LOUIE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Crab meat, hard-boiled …Alternative names Crab LouisRegion or state West CoastPlace of origin United States
CRAB LOUIE - OLYMPIASEAFOOD
From olympiaseafood.com
Estimated Reading Time 1 min
CRAB LOUIE - SAVEUR
From saveur.com
CRAB LOUIE SALAD RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 4 minsCategory SaladTotal Time 20 mins
- Crab Louie Dressing recipe and photo courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives. Kathy says that this is her grandmother's recipe.
CRAB LOUIE | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 1 min
CRAB LOUIS - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory StartersServings 6
PERHAPS THE WEST'S MOST ENDURING FOOD MYSTERY: WHO …
From inlander.com
Author Crosscut
CRAB LOUIS SALAD · FAITH MIDDLETON'S FOOD SCHMOOZE
From foodschmooze.org
Servings 4Estimated Reading Time 40 secs
THE HIRSHON SAN FRANCISCO CRAB LOUIE SALAD - THE FOOD DICTATOR
From thefooddictator.com
Estimated Reading Time 7 mins
BEST CRAB RESTAURANTS NEAR ME - FEBRUARY 2022: FIND ... - YELP
From yelp.com
POPULAR RECIPES CRAB LOUIE SALAD - FOOD NEWS
From foodnewsnews.com
CRAB LOUIS SALAD RECIPE - FOODREFERENCE.COM
From foodreference.com
ORIGINAL CRAB LOUIE SALAD DRESSING RECIPES
From tfrecipes.com
DEVILED CRAB LOUIS RECIPE - FOOD NEWS
From foodnewsnews.com
DUNGENESS CRAB, CRAB LOUIE - SAN FRANCISCO | LOCAL FOOD GUIDE
From eatyourworld.com
CRAB LOUIS? - HOME COOKING - CHOWHOUND
From chowhound.com
SAN FRANCISCO CRAB LOUIE DRESSING RECIPES
From tfrecipes.com
INA GARTEN CRAB LOUIS RECIPES
From tfrecipes.com
CRAB LOUIE (SEAFOOD SALAD RECIPE) - FOOD NEWS
From foodnewsnews.com
CLASSIC CRAB LOUIE DRESSING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BEST 21 SEAFOOD RESTAURANTS IN WARRENTON, VA WITH REVIEWS ...
From yellowpages.com
CRAB LOUIE | FOOD & WINE
From foodandwine.com
CRAB LOUIE RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB LOUIS RECIPE BY MARTHA STEWART - FOOD NEWS
From foodnewsnews.com
CRAB LOUIS RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
THE MAD CRAB 348 WARRENTON RD, FALMOUTH, VA 22405 - YP.COM
From yellowpages.com
CRAB LOUIE | RECIPE | FOOD & WINE - YOUTUBE
From youtube.com
SCOMA'S CRAB LOUIS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRAB LOUIS SALAD DRESSING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love