Crab Pasta Louis Food

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.

CRAB LOUIS

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

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.

CRAB LINGUINE

Steps:

• Cook pasta according to package direction.
• On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
• Add tomatoes and stir 3 minutes.
• Add remaining ingredients, until cheese is melted.
• Serve sauce over hot cooked pasta.

SHRIMP OR CRAB LOUIS

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!

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Steps:

• Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
• In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
• Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.

CRAB AND SHRIMP LOUIS

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.