Louie Dressing Food

LOUIS DRESSING... (SO DON'T PEEK!) :-)

Steps:

• Mix mayo, whipping cream, and chili sauce together.
• Add all remaining ingredients.
• Refrigerate.

LOUIE DRESSING

Steps:

• Combine the ingredients and mix very thoroughly. Refrigerate for a few hours before serving so all flavors blend.
• Good on shrimp tacos, crab salad, and seafood cocktails.

LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)

Steps:

• In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
• Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.

LOUIS DRESSING

Steps:

• Stir ingredients together.
• Cover and chill.

CRAB LOUIE SALAD

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

SHRIMP LOUIE SALAD

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.

CRAB LOUIE SALAD

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 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.

CRAB LOUIE SALAD LETTUCE CUPS

Steps:

• Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
• Toss crabmeat and 1/2 cup dressing in a medium bowl.
• Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
• Do Ahead
• Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CRAB LOUIE SALAD

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.