Classic crab Louie is a timeless seafood salad that combines the delicate sweetness of crab with a medley of flavorful ingredients. This dish has been a staple in American cuisine for over a century, and its popularity continues to grow due to its versatility and adaptability. Whether you're hosting a lavish dinner party or simply looking for a refreshing summer meal, this classic recipe is sure to impress your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB LOUIS
"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.
Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB LOUIE SALAD LETTUCE CUPS
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
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.
NEW CRAB LOUIS
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
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
CRAB AND SHRIMP LOUIS
This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
Provided by Scotty
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g
CRAB LOUIE SALAD
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
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
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.
CRAB LOUIS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main-course servings
Number Of Ingredients 14
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:
- 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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Crab Louie salad.
- Cook the crab meat properly. Crab meat should be cooked just until it is opaque and flaky. Overcooked crab meat will be tough and chewy.
- Make the dressing ahead of time. The dressing for Crab Louie salad can be made up to 24 hours in advance. This will allow the flavors to meld and develop.
- Chill the salad before serving. Crab Louie salad is best served chilled. This will help the flavors to come together and the salad will be more refreshing.
- Garnish the salad with fresh herbs and lemon wedges. This will add a pop of color and flavor to the salad.
Conclusion:
Crab Louie salad is a classic summer dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its delicious combination of crab meat, avocado, eggs, and dressing, Crab Louie salad is sure to be a hit with everyone who tries it.
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