Dont Get Crabby With Me Salad Crab Louis Recipes

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 LOUIE SALAD

Steps:

• To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
• Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

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:

• 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 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.

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:

• 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 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.

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.

CRAB LOUIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

CRABBIES

Steps:

• Combine all ingredients (except muffins) till well combined.
• Spread evenly over split muffins (12 pieces).
• With sharp knife, cut into small pie shaped slices (I usually cut each in 4 pieces, but if you need more, you can cut them smaller).
• Place on cookie sheet.
• Put cookie sheet in freezer until crabbies are frozen.
• When frozen, remove from cookie sheet and place in plastic bag. Return to freezer and store till ready to use.
• When ready to serve, place on cookie sheet.
• Put under broiler until bubbly and crisp, approximately 5 minutes.

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.