Crab Louis Food

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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 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

"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.

CRAB LOUIE SALAD



Crab Louie Salad image

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

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

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



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

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

1/2-3/4 cup mayonnaise
2 tablespoons ketchup
1/4 teaspoon horseradish
1/8 teaspoon Dijon mustard
1 tablespoon minced onion
1 tablespoon fresh parsley, finely chopped (or 1/2 TBSP chopped fresh marjoram)
10 ounces mixed romaine lettuce, and
radicchio
1 lb fresh crabmeat (pick over for shells and cartilage)
fresh lemon juice
1 avocado, peeled and sliced
2 hard-boiled eggs, sliced

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 image

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

1 lb jumbo lump crabmeat
Juice of 1 lemon
Freshly ground black pepper
3 hearts of romaine lettuce (3/4 to 1 lb)
2 tablespoons fresh chives (chopped)
4 hard-cooked eggs (sliced)
2 medium tomatoes (cut into thin wedges)
1 English cucumber (peeled and sliced)
4 lemon wedges
12 spears asparagus (steamed until tender)
1/4 cup ketchup
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
2 teaspoons horseradish
1/4 cup red wine vinegar
3 tablespoons mayonnaise
1/4 cup vegetable oil
2 tablespoons sweet onion (very finely chopped)
1 clove garlic (very finely chopped)
Freshly ground black pepper

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



Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

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



Crab Louis image

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

15 ounces crabmeat
4 tomatoes, quartered
4 hard-boiled eggs, quartered
4 cups salad greens
3/4 cup chili sauce
1/2 cup mayonnaise
1 teaspoon instant onion
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt, to taste

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



Crab Louie Salad image

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

½ cup ketchup
½ cup mayonnaise
¼ cup minced yellow onion
1 clove garlic, minced
1 tablespoon dill pickle relish
2 teaspoons dried dill
1 teaspoon prepared horseradish
1 teaspoon lemon juice
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup sliced canned pitted black olives, rinsed
¼ cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving

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



Crab Louis Salad image

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

base of prepared salad greens
2 cups cold cooked crabmeat, chunks (can substitute shrimp or lobster)
3 hard-boiled eggs
3/4 cup black olives
1 cup mayonnaise
1/2 cup light cream
1/4 cup chili sauce
1/4 cup chopped scallion
1/4 cup chopped green pepper
2 tablespoons chopped green olives
1/2 lemon, juice of
salt and pepper

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



Crab Louis image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 main-course servings

Number Of Ingredients 14

2 cups lump crabmeat (about 1 pound)
1 cup prepared mayonnaise
4 teaspoons chili sauce
1 tablespoon finely chopped green bell pepper
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt, plus more to taste
2 scallions, finely chopped
Worcestershire sauce, to taste
Hot sauce, to taste
Freshly ground pepper
1 hard-boiled egg
4 to 8 Bibb lettuce leaves, washed and dried
4 thick slices beefsteak tomatoes
1 ripe avocado, seeded, peeled, and quartered lengthwise

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



Crab Louis image

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

1 cup mayonnaise
1/4 cup heavy cream, whipped
1/4 cup chili sauce
1/4 cup green bell pepper, chopped
salt
lemon juice
2 heads iceberg lettuce
2 large dungeness crabs
4 large tomatoes
4 hard-boiled eggs
1/4 cup green onion, chopped

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



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.

SHRIMP LOUIE SALAD



Shrimp Louie Salad image

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

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

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



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.

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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.
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Today there are as many versions of this famous Crab Louie Salad as there are cooks. Along with the tradition of seafood in many households, Crab Louis is among one of …
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Crab Louis A light and refreshing starter or main course in under 20 minutes. Preparation Time 20 mins; Serves 6; Difficulty Easy; Measurement Converter. Convert From. Convert To. Value. Ingredients. 450g cooked crabmeat. 235g prepared mayonnaise. 4 tsp chilli sauce. 10g finely chopped green pepper. 1 tsp freshly squeezed lemon juice. 1/2 tsp salt, plus …
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Estimated Reading Time 40 secs


THE HIRSHON SAN FRANCISCO CRAB LOUIE SALAD - THE FOOD DICTATOR
Crab Louie salad, also known as Crab Louis Salad or the King of Salads, dates back to the early 1900s and originates on the West Coast of the United States. The main ingredient for Crab Louie, as the name suggests, is crab meat. The preferred crab is, of course, Dungeness Crab, but other crab meat can be substituted, including cheaper imitation ...
From thefooddictator.com
Estimated Reading Time 7 mins


BEST CRAB RESTAURANTS NEAR ME - FEBRUARY 2022: FIND ... - YELP
Find the best Crab Restaurants near you on Yelp - see all Crab Restaurants open now and reserve an open table. Explore other popular cuisines and restaurants near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers.
From yelp.com


POPULAR RECIPES CRAB LOUIE SALAD - FOOD NEWS
Crab Louis Dressing: Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish, and a dash of bottled hot sauce; mix well. Makes 1 cup. Crab Louie Recipe. Sprinkle the Cajun seasoning over the shrimp and cook until fully cooked, about 3–4 minutes. Transfer to a plate and set aside. In a large bowl …
From foodnewsnews.com


CRAB LOUIS SALAD RECIPE - FOODREFERENCE.COM
CRAB LOUIS. Crab: Buying, Cooking, Cracking Crab Louis is one of the most requested crab dishes on the West Coast. There is debate as to its provenance — some claim that it originated in Seattle, while others say that a chef in San Francisco first brought this salad to the table—but everyone agrees that the "king of salads" is the ideal way to enjoy fresh crabmeat.
From foodreference.com


ORIGINAL CRAB LOUIE SALAD DRESSING RECIPES
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 three different cities — San Francisco, Portland, and Seattle — at the turn of the 20th century. The dish is essentially cooked fresh crabmeat mixed with a creamy dressing …
From tfrecipes.com


DEVILED CRAB LOUIS RECIPE - FOOD NEWS
Deviled Crabs, Crab Poppers, Crab Avocado Melt, Crab Louis Salad and many more! Simple and Spicy Deviled Crab Recipe. Jul 31, 2019 - Explore Louis Kemp Crab Delights®'s board "Entertain with Ease", followed by 507 people on Pinterest. See more ideas about recipes, cooking recipes, food.
From foodnewsnews.com


DUNGENESS CRAB, CRAB LOUIE - SAN FRANCISCO | LOCAL FOOD GUIDE
Write a Food Memory now <<prev next>> << back to foods in San Francisco. Dungeness crab, Crab Louie . What: When October winds to a close, Bay Area eaters eagerly begin counting down the days. You see, come November, Dungeness crab season kicks off, and an amazing glut of crab-eating ensues. Why the anticipation? Dungeness crabs, which live along the …
From eatyourworld.com


CRAB LOUIS? - HOME COOKING - CHOWHOUND
Read the Crab Louis? discussion from the Chowhound Home Cooking food community. Join the discussion today. Join the discussion today. August Cookbook of the Month: March 2020 - July 2021 Picks Revisited Discuss
From chowhound.com


SAN FRANCISCO CRAB LOUIE DRESSING RECIPES
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 — …
From tfrecipes.com


INA GARTEN CRAB LOUIS RECIPES
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 three different cities — San Francisco, Portland, and Seattle — at the turn of the 20th century. The dish is essentially cooked fresh crabmeat mixed with a creamy dressing flavored …
From tfrecipes.com


CRAB LOUIE (SEAFOOD SALAD RECIPE) - FOOD NEWS
The Crab Louie Salad (also known as Crab Louis Salad or the King of Salads) originated in the early 1900’s on the West Coast of California. There were a few restaurants on record in San Francisco that served the this salad as early as 1914.
From foodnewsnews.com


CLASSIC CRAB LOUIE DRESSING RECIPE - ALL INFORMATION ABOUT ...
Crab and Shrimp Louis Recipe | Allrecipes tip www.allrecipes.com. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. Step 3 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.
From therecipes.info


BEST 21 SEAFOOD RESTAURANTS IN WARRENTON, VA WITH REVIEWS ...
I ate here and the food was just excellent! And I mean really, really good! Service was excellent. But it is a bit on the pricey side. I never… 5. CJ Finz Raw Bar & Grill. Seafood Restaurants Bars American Restaurants (1) Website (571) 292-1742. 9413 West St. Manassas, VA 20110. OPEN NOW. TH. Great food. Sat outside and had a great time the crab cakes are delicious. The …
From yellowpages.com


CRAB LOUIE | FOOD & WINE
Crab Louie. Failed to load video. Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie.
From foodandwine.com


CRAB LOUIE RECIPE - FOOD NEWS
Crab Louie salad, also known as Crab Louis Salad or the King of Salads, dates back to the early 1900s and originates on the West Coast of the United States. The main ingredient for Crab Louie, as the name suggests, is crab meat.
From foodnewsnews.com


CRAB LOUIS RECIPE BY MARTHA STEWART - FOOD NEWS
San Francisco Crab Louis Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often been called “The King of Salads.” But the king has gotten a bit fat over the years so we put him on a diet. Food And Drink • Edible Seeds • Pumpkin Seeds. But salad can be so much more than just an afterthought. With a little love, …
From foodnewsnews.com


CRAB LOUIS RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Shrimp or Crab Louis Recipe - Food.com tip www.food.com. 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. 479 People Used More Info ›› …
From therecipes.info


THE MAD CRAB 348 WARRENTON RD, FALMOUTH, VA 22405 - YP.COM
Seafood Restaurants. The Mad Crab. (540) 899-2722 Add Website Map & Directions 348 Warrenton RdFalmouth, VA 22405 Write a Review.
From yellowpages.com


CRAB LOUIE | RECIPE | FOOD & WINE - YOUTUBE
Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie.GET THE RECIPE: https://www.foodandwine.com/reci...
From youtube.com


SCOMA'S CRAB LOUIS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Scomas Crab Louis Recipe Recipe For Lasagna trend www.tfrecipes.com. Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.Layer 1/2 noodles in a 9x13 baking dish. Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese. Repeat the layers and bake at 350 degrees for 1 hour.
From therecipes.info


CRAB LOUIS SALAD DRESSING RECIPE - ALL INFORMATION ABOUT ...
Step 1. 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. Advertisement. Step 2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
From therecipes.info


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