Best Crab Louis Recipe Originated In San Francisco Man Recipes

Crab Louis image

Yield Makes 4 main-course servings

Number Of Ingredients 15

For dressing
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

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 Louis (Recipe Originated in San Francisco man image

Provided by Lynnda Cloutier

Number Of Ingredients 9

4 large butter lettuce leaves
1 large head iceberg lettuce
2 to 3 cups cooked crabmeat (or 2 cans, 7 oz. each), chilled and drained
4 hard cooked eggs
4 tomatoes
2 tsp. chopped chives
salt
louis dressing, recipe follows
large pitted black olive

Steps:

1. Line salad bowl or 4 serving plates with butter lettuce leaves. Put shredded lettuce on top of leaves. Mound crab on top of lettuce.
2. Slice 2 hard cooked eggs and arrange with tomato wedges around crab. Rice remaining eggs or put through a sieve and sprinkle over crab with chopped chives. Season to taste with salt. Pour dressing over salad. Garnish with olives
3. Louis Dressing: 2 cups mayonnaise 1 cup chili sauce 1/2 tsp. tarragon vinegar 1/2 tsp. prepared horseradish 1 tsp. Worcestershire 1/4 cup chopped green pepper 1/4 cup chopped pimiento Salt and pepper Mix mayonnaise. chili sauce, vinegar, horseradish, Worcestershire, green pepper and pimiento. Season to taste with salt and pepper. Stir well. Chill covered. Makes about 3 1/2 cups dressing Salad serves 4 My Old Recipes

Crab Louis image

Provided by Alex Guarnaschelli

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing

Steps:

Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.