How To make Crab Louis

Crab and Horseradish Salad is a Lunchtime Treat | Jacques Pépin Cooking at Home | KQED

Jacques Pépin's recipe for crabmeat and horseradish salad is a simple and flavorful treat. Jacques suggests this as a first course, but we think you could also enjoy this as a stand-alone lunch. Crab is a great choice for Omega-3 fatty acids, zinc, and protein and horseradish not only supplies a bit of heat, it also contains glucosinolates, which are rumored to help prevent cancer.

What you'll need:
8 oz. crab meat, 3 tbsp mayo, 1 tbsp sour cream, 1-2 tsp horseradish, 1/4 c minced onion, 1 tbsp chives, hot sauce, lettuce

Jacques Pépin Cooking At Home: crabmeat and horseradish salad
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NutritionFacts || How to Make The King of Salad, Crab Louie?

People want to know, How to Make The King of Salad, Crab Louie?

Crab Louie is an American salad dating back to the start of the 20th century. The salad is ready with a combo of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are all optional, but can be added if desired.

The roots of the dish are quite murky, but many sources claim that the dish has been served as early as 1914 at a San Francisco restaurant called Solari's. This tasty salad is chiefly served as an appetizer.

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DRESSING/Marinade
⦁ 1 cup mayonnaise
⦁ 3 tbsp ketchup
⦁ 1 tablespoon sweet pickle relish
⦁ 1 tablespoon fresh lemon juice
⦁ 1 garlic clove, minced
⦁ 1 teaspoon Tabasco
⦁ 1/2 teaspoon Worcestershire sauce
⦁ 1/4 teaspoon chili powder
⦁ Salt and freshly ground pepper.

SALAD
⦁ Two 6-ounce romaine hearts, cut crosswise 1/2 inches thick
⦁ One 6-ounce seedless cucumber, thinly sliced or cut into spears
⦁ 4 medium tomatoes, cut into wedges (optional)
⦁ 4 hard-cooked eggs, cut into wedges
⦁ 1 pound crabmeat, rather Dungeness

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How to Make It?
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Step 1
In a bowl whisk the mayonnaise with the ketchup, relish lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder, and season with salt and pepper. Let stand at room temperature for 15 minutes.

Step 2
At a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Step 3
Organize the romaine, cucumber, radishes, tomatoes, eggs, and asparagus on a platter. Top with large chunks of the crab meat and serve, passing the dressing at the table.

Enjoy your meal with your friend's and family!

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The Spunky Kitchen - Crab Louie Salad

Chef Bruce Dean of Culinary Arts and MLive | Muskegon Chronicle Reporter Heather Peters, made Chef Bruce’s version of Crab Louie salad, featuring a homemade mayonnaise base on July 23, 2014.

Lump Crab Louis Martini

Crab and Shrimp Louie #salad #saladsofyoutube #thesaladlab #bodegabay #happyvalentinesday #yum

Crab Louie Salad 24C

The dressing is the most difficult thing about this recipe and it's easy! The base salad can be any salad greens you want. I topped this one with hard boiled eggs and beets, because that's what I had on hand, But you could add tomatoes and carrots too. Arrange the legs around the edge of the plate and the smaller pieces of crab in the center. How easy can that be? Add some chilled white wine, and of course sour dough french bread, and it's like a trip to Sausalito and dining outside on the dock by the Bay!