The Best Crab Louie Salad Recipe | with Homemade Louie Dressing!
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The ultimate seafood salad recipe! You’re going to love my Crab Louie Salad recipe, prepared with a tangy homemade Louie dressing. This crab salad has it all – avocado, lettuce, tomatoes, cucumbers, radishes, and more. I love to use king crab legs for my salad, but this recipe will also work with shrimp. Drizzle on the homemade dressing and enjoy with a squeeze of lemon juice. This salad is especially great for summertime!
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Contents of this video:
00:00 Introduction
01:00 Homemade Louie Dressing
02:30 Roasting Asparagus
03:19 Shelling King Crab
04:23 Preparing Veggies
05:09 Assembling the Salad
06:47 Dressing the Salad
07:34 Taste Test
#easyrecipe #dinner #crab #salad #homecooking #tatyanaseverydayfood
Easy Creamy Crab Salad
Easy creamy crab salad is made with real lump crab, fresh chopped crunchy celery and onion, and a creamy mayonnaise-based sauce to bring it all together. It’s refreshing, delish, and so easy to put together!
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✅Ingredients
• 12 ounces lump crab meat
• 2 ribs celery diced
• 1/4 cup red onion minced
• 1/3-1/2 cup mayonnaise based on your preference
• ¼ cup minced fresh dill
• 1 tablespoon lemon juice
• 1 tablespoon capers
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
✅Instructions
1️⃣ In a large mixing bowl whisk together mayonnaise, dill, lemon juice, dijon mustard, salt, pepper, and paprika.
2️⃣ Add chopped celery, onion, and capers. Mix together. Then add in crab meat and gently stir until all is coated.
3️⃣ Cover bowl with plastic wrap and chill at least 1 hour before serving.
Notes:
Can use imitation crab (Krab) in place of lump crab meat.
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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 and Horseradish Salad is a Lunchtime Treat | Jacques Pépin Cooking at Home | KQED
Jacques Pépin's recipe for crabmeat and horseradish salad is a simple and flavorful treat. Jacques suggests this as a first course, but we think you could also enjoy this as a stand-alone lunch. Crab is a great choice for Omega-3 fatty acids, zinc, and protein and horseradish not only supplies a bit of heat, it also contains glucosinolates, which are rumored to help prevent cancer.
What you'll need:
8 oz. crab meat, 3 tbsp mayo, 1 tbsp sour cream, 1-2 tsp horseradish, 1/4 c minced onion, 1 tbsp chives, hot sauce, lettuce
Jacques Pépin Cooking At Home: crabmeat and horseradish salad
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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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!
The Spunky Kitchen - Crab Louie Salad
Chef Bruce Dean of Culinary Arts and MLive | Muskegon Chronicle Reporter Heather Peters, made Chef Bruce’s version of Crab Louie salad, featuring a homemade mayonnaise base on July 23, 2014.