***** NONE ***** tb Heavy cream 2 tb Scallions; minced 2 tb Chili sauce 1 tb Lemon juice 1/2 ts Worcestershire Salt & pepper; to taste Line bowl with lettuce leaves. Place shredded lettuce on bottom of bowl. Pile crabmeat on shredded lettuce. Top with Louis Sauce. Surround with hard-cooked egg slices. Sprinkle with chives or green onion. For Sauce Louis: Combine all ingredients except S & P, and blend well.
How To make Crab Louis's Videos
Crab Louie
Miss Dana shows you how to make Crab Louie. A fabulous throw back recipe from Miss Polly's cookbook.
The secret to an irresistible Crab Louie Salad you won't believe!
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Delicious Crab Louie Salad! (Made with $2.99 imitation Crab)
Start with a platter covered with Romaine lettuce. Chop up 1 whole head of regular lettuce real fine, almost like taco lettuce and put it on top the Romaine leaves.
Around the edge garnish with long sliced Roma tomatoes, and long sliced avocados, cucumbers, and hard boiled eggs. Set aside.
Make your dressing!
1/2 cup mayonnaise 1/3 cup of ketchup or chili sauce 1 tbsp. pickled relish 1 tbsp. finely chopped black olives 1 tbsp. finely chopped green bell pepper 2 tbs. of a paste made from 2 hard boiled eggs and 1 tbsp. mayonnaise blended smooth. Pinch of salt and pepper. Mix well... (This can be made earlier and chilled in the frig.)
Put a layer of dressing on the middle of the lettuce. In a bowl put one 8 oz. package of flake style imitation crab along with 2 tsp. of the dressing. Mix well and cover the middle part of the lettuce, then hit it with a fine dusting of pepper.
Then in a bowl put 1/2 of a 8 oz. package of Chunk Style imitation crab (keeping 1/2 of the crab back with no dressing) Mix this 1/2 of package of crab with 1 tsp. dressing and put it on top the flake crab already on the salad... then put the last few chunks of clean crab on top.
Place a generous amount of dressing in about 4 locations around the outside edge of the salad and serve the rest on the side.
Sprinkle a little pepper on top with some fresh dill!
Enjoy!
Lump Crab Louis Martini
Crab Louie/Louis: Food History is a Little Fuzzy when it comes to Who Created this Fabulous Dish.
The Crab Louie is over 100 years old and fabulous! Where did it come from? This Crab Louie Salad and dressing is easy and delicious! This is the perfect summer salad!
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Here's your recipe:
1 Head Iceberg Lettuce, Cut in strips 1 Lb Lump or Claw Crab meat
Dressing:
1 Cup Mayonnaise 1/2 Cup Ketchup 1/4 Cup Chopped Black Olives 1/4 Cup Sweet Relish 1 Hard Boiled Egg ,Chopped
Mix all dressing ingredients and set aside. Arrange a good amount of lettuce on a plate and top with 1/4 of the crab (more or less according you your preference). Top with dressing, as much or little as you like. It's that easy!
How to easily hard boil and egg:
Place as many eggs you like (that will only cover the bottom, don't stack) in a small or medium pot (depending on how many eggs you have). Pour cold water over to cover one inch over. Bring water to boil. Once it boils, turn off heat and cover. Let sit 13 minutes. Remove eggs and place in a bowl of ice water to stop cooking. Remove when cool.
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Crab Louie Salad | Joyce's Kitchen
Topped with fresh crab meat, this is one of Joyce's favorite salad's. Joyce got the recipe for the dressing from a department store restaurant decades ago, and still makes it from time to time. In this video Joyce uses snow crab, but you can also use king crab or other seafood. Fresh vegetables and a boiled egg make this a filling, healthy and delicious lunch or dinner salad, usually with plenty to share. Enjoy!
Crab Louie
Crab Louie, aka King of Salads, was created in the early 1900's. It features the pearl of the Pacific, the Dungeness Crab. A treat for brunch, lunch or dinner. Enjoy!