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Crab Louie

Posted by Kira DeRito on


Crab Louie has been known as the "King of Salads" since the early 1900's. And for good reason - the star ingredient is fresh Dungeness crabmeat, and that's about as delicious as food gets. Feel free to mix and match ingredients to your own tastes, but for it to be a 'true' Crab Louie, you must include crab, hard boiled eggs and tomato wedges served with a creamy Louie dressing. This salad is top notch - a variety of real, whole ingredients give it an A+ in my book. Just use a light touch with the dressing so you can get the full flavor of the crab and veggies.
 
ingredients
  • 1/2 pound crabmeat
  • 1/2 head iceberg or green leaf lettuce, chopped
  • 4 hard boiled eggs
  • one fresh tomato, cut in wedges
  • 1/3 cup whole olives
  • 1 small cucumber, chunked
  • 1 ripe avocado, sliced
  • Louie Dressing (recipe to follow) or use prepared Thousand Island
  • salt and pepper
 
The 'instructions' for this recipe are pretty self explanatory... you want to slice and dice your list to appropriate sizing and simply assemble!  I like to start with the lettuce and then add the dressing to the lettuce before topping with the other ingredients to get optimal dressing disbursement. A final sprinkle of salt and pepper seems to bring out the flavors of the fresh veggies, so do dust some on at the very end. Serve with a glass of sparkling seltzer or a crisp white wine (or Champagne - it's Mother's Day!) and enjoy.
 
Louie Dressing 
  • 1 cup mayo
  • 1/4 cup chili sauce (or use 3 T El Pato if you want a chili sauce that actually has chili in it and no sugar)
  • 1/4 cup minced green onion
  • 2 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp prepared horseradish
  • Salt and pepper
 
Stir to combine and you're done! Or - just come grab a prepared tub of this great dressing out of our cold case!  :)

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