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 LOUIE SALAD
Steps:
- In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
- On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center.
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
SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING
This is a recipe that I did one day with ingredients I had in the house, and everyone liked it so much, I make it all the time. It uses sun dried tomato oil, which is drained from a jar of oil packed sun dried tomatoes. Being brought up a good frugal Dutch girl, I wanted to use that oil for something, besides stir frying. The dressing keeps for a while in the fridge, the salad ingredients are simple, so you can have this anytime.
Provided by Hag chef
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
- For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
- Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
- Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
- Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
SUN-DRIED TOMATO DRESSING
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.
Provided by tinebean21
Categories Salad Dressings
Time 7m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
- Add oil, a little at a time. Pulse until thick and well blended.
LOUIS CRAB-SALAD DRESSING
Provided by Paul Prudhomme
Categories easy, condiments, salads and dressings
Time 5m
Yield About 1 3/4 cups
Number Of Ingredients 9
Steps:
- Put mayonnaise in mixing bowl.
- Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
- Serve with cold crab or other cold seafood.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 58 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 3 grams
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