Best Dont Get Crabby With Me Salad Crab Louis Recipes

CRAB LOUIS SALAD

Steps:

• Prepare lettuce and line a shallow serving dish with greens.
• Make dressing by combining ingredients in order given and toss with crabmeat.
• Spoon crabmeat onto lettuce.
• Garnish with sliced eggs and olives.
• Salt and pepper to taste.

DON'T GET CRABBY WITH ME SALAD (CRAB LOUIS)

Steps:

• Arrange around the rim of a bowl some whole lettuce leaves.
• Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
• Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
• Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
• Assemble into bowls and garnish with chopped eggs.
• best if chilled but sometimes I can't wait.

CRAB LOUIS

Steps:

• On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

CRAB LOUIS

Steps:

• Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
• Season with salt and lemon juice to taste.
• Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
• Place the body meat of the crab on the shredded lettuce.
• Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
• Pour over the Louis dressing and garnish with crab legs.

IVAR'S 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. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Spoon the crabmeat mixture into the center. Top with the quartered hard-boiled eggs arranged in a pinwheel fashion.

SHRIMP OR CRAB LOUIS

Steps:

• Whisk all dressing ingredients together and season with salt and pepper.
• Prepare four large bowls.
• Divide the shredded lettuce in the bowls.
• Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
• Pass the dressing on the side.
• Delicious!

CRAB LOUIS SALAD

Steps:

• Combine first 6 ingredients in a small bowl; whisk until well blended. Set aside.
• Place shredded lettuce on a platter; arrange crabmeat, tomato slices, and egg slices on lettuce. Serve with dresing.

NEW CRAB LOUIS

Steps:

• Wash the lettuce, and dry in a salad spinner and on dish towels. Chill.
• Peel the cucumber skin in stripes, then halve lengthwise, and seed with a spoon. Cut into bite-size pieces. Drizzle with 1/4 teaspoon salt and the sherry or vinegar, and leave to marinate.
• Bring 4 eggs to a boil, covered, in cold water. Once the water boils, turn off the heat, and leave the eggs sitting covered, 5 to 6 minutes, depending on egg size, for them to just set with the tiniest softness in the middle. Drain immediately, and leave in very cold water for a few minutes. Peel.
• Make a damp dish towel into a ring on the kitchen table. Set a medium, round bottomed mixing bowl in it. Separate the final egg yolk. (Reserve the egg white to add to an omelet.) Whisk together the yolk, mustard, 1/4 teaspoon salt and lemon juice well. After about 5 seconds of whisking, begin to add the oil, drop by drop. Once the mayonnaise begins to thicken, start adding oil more quickly. Whisk in all of the oil, adding drops of water, if needed, to get it to a consistency just looser than store-bought mayonnaise.
• In a small bowl, drizzle chopped shallot with a little lemon juice and a pinch of salt. Using a mortar and pestle or the side of a large chef's knife, pound garlic to a paste with the last ¼ teaspoon salt. Add to mayonnaise. Add chopped pickles and capers. Add the reserved shallots. Mix well, and taste for salt. Refrigerate, covered, if not using immediately.
• Lay leaves of lettuce in a lightly piled layer on dinner plates. Drain the cucumbers, and divide between plates. Halve or quarter eggs, and divide among plates, salting each lightly. Divide crab among salads. Shake hot sauce directly over the crab on each plate, as liberally as you like. Dollop each salad with dressing, mostly on crab, but allowed to cascade. Finish with a little crunchy salt, if using, and chopped chives or chive blossoms. Add any additional vegetables before the crab. Serve any remaining dressing on the side. Eat cold.

CRAB LOUIS

Steps:

• Dressing:.
• Mix all ingredients. Cover and chill 30 minutes.
• Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.

CRABBIES (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients except bread and parsley.
• Spread mixture over bread rounds.
• Score each round into quarters and place on parchment-covered or greased baking sheet.
• Bake until topping is heated through and golden brown, about 10-15 minutes.
• Sprinkle with chopped fresh parsley and serve hot.

CRAB LOUIS

Steps:

• Using your finger, carefully pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.
• In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.
• Gently fold about 1/4 cup of the dressing into the crab with a rubber spatula. Take care not to break the crab into smaller pieces. Put the crab salad and the dressing in the refrigerator until cold.
• Meanwhile, put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.
• Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.