Best New Crab Louis Recipes

CRAB LOUIS

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.

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 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.

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.

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.

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:

• 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.

MOCK CRAB LOUIS SALAD FOR TWO

Steps:

• In a bowl, combine the peas, crab, celery, onion and green pepper.
• Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, Krazy salt and lemon pepper.
• Pour the mixture over the crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
• Serve on lettuce and top with hard cooked egg and tomato.

CRAB LOUIS

Steps:

• Combine the mayonnaise, chili sauce, Worcestershire, green pepper, scallions and lemon juice in a medium bowl and whisk until blended. Fold in the whipped cream and season with the salt, pepper and cayenne.
• Line a shallow salad bowl with shredded lettuce and mound crabmeat on top. Spoon dressing over the crab. Garnish with tomatoes and hard-boiled eggs.