Louis Crab Salad Dressing Recipes

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CRAB LOUIE SALAD



Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

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



Crab Louis image

This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit elaborate, but it's wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It's almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.

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.

CRAB LOUIS



Crab Louis image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 main-course servings

Number Of Ingredients 14

2 cups lump crabmeat (about 1 pound)
1 cup prepared mayonnaise
4 teaspoons chili sauce
1 tablespoon finely chopped green bell pepper
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt, plus more to taste
2 scallions, finely chopped
Worcestershire sauce, to taste
Hot sauce, to taste
Freshly ground pepper
1 hard-boiled egg
4 to 8 Bibb lettuce leaves, washed and dried
4 thick slices beefsteak tomatoes
1 ripe avocado, seeded, peeled, and quartered lengthwise

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 LOUIE SALAD LETTUCE CUPS



Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories     Appetizer     Christmas     Salad     Crab     Avocado     Capers     Horseradish     Lettuce     Tomato     New Year's Eve     Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

Steps:

  • Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
  • Toss crabmeat and 1/2 cup dressing in a medium bowl.
  • Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
  • Do Ahead
  • Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING



Crab Salad with Sun-Dried Tomato Louis Dressing image

Categories     Salad     Shellfish     Tomato     Low Carb     Mayonnaise     Crab     Asparagus     Fall     Lettuce     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 15

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

Steps:

  • Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

CRAB LOUIE SALAD



Crab Louie Salad image

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Provided by sonjagroset

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 18

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g

CRAB LOUIS



Crab Louis image

Categories     No-Cook     Crab     Spring     Gourmet

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.

SEAFOOD SALAD WITH CRAB LOUIS DRESSING



Seafood Salad With Crab Louis Dressing image

I found this in a booklet called Garden Fresh Salads and Vegetables. A perfect summer seafood pasta salad.

Provided by CJAY8248

Categories     Crab

Time 22m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10

2 cups small shell pasta
3/4 cup fresh crabmeat
1 (10 ounce) package frozen cooked shrimp, thawed and drained (I used fresh salad shrimp)
1/2 cup celery, sliced
1/2 cup ripe olives, quartered
1/2 cup green pepper, chopped
3/4 cup chili sauce
1/2 cup mayonnaise
lettuce leaf
5 tomatoes, cut into sixths

Steps:

  • Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
  • In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
  • Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.

Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 58.8, Sodium 488.4, Carbohydrate 24.1, Fiber 3, Sugar 5.1, Protein 9.7

NEW CRAB LOUIS



New Crab Louis image

Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version. With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find. The effect is as straightforward as the original's, but the details are resolutely contemporary.

Provided by Tamar Adler

Categories     salads and dressings, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

3-4 heads Little Gems lettuce (or 2 heads Boston lettuce or 1 head iceberg)
1 (12-ounce) English cucumber, halved lengthwise and seeded
3/4 teaspoon kosher salt, divided, plus more to taste
3 tablespoons sherry or white distilled vinegar
5 eggs at room temperature
1/4 teaspoon smooth Dijon mustard
1 tablespoon fresh lemon juice, plus more to taste
1 cup not sharp, good-tasting extra-virgin olive oil like Frantoia or California Olive Ranch
A few drops room-temperature water
1 tablespoon finely chopped shallot (about 1/2 shallot)
1 stalk green garlic, light and whitest green parts only, or 1/2 clove regular garlic, peeled and chopped
2 1/2 tablespoons finely chopped very dilly dill pickles
1/2 tablespoon chopped drained capers
1 pound picked-through jumbo lump crab meat (canned is fine), chilled
Homemade vinegar-based hot sauce or Tabasco
Chives or chive blossoms
Optional: Finishing salt, like Maldon
Optional: An avocado; other vegetables, like boiled asparagus or potatoes, or wedged tomato

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.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 3 grams, TransFat 0 grams

LOUIS CRAB-SALAD DRESSING



Louis Crab-Salad Dressing image

Provided by Paul Prudhomme

Categories     easy, condiments, salads and dressings

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 9

1 cup fresh mayonnaise
1/4 cup heavy cream
3 tablespoons bottled chili sauce or ketchup
1/4 cup finely chopped green peppers
1/4 cup finely chopped scallions or green onions, green part and all
2 tablespoons finely chopped pimento-stuffed green olives
2 teaspoons freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Put mayonnaise in mixing bowl.
  • Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
  • Serve with cold crab or other cold seafood.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 58 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 3 grams

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