Crab Louis Recipe Originated In San Francisco Man

CRAB LOUIE SALAD

Steps:

• To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
• To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
• Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

CRAB LOUIE SALAD

Steps:

• Prepare the dressing first. In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.
• Continue whisking until the mixture is smooth and creamy. Stir in the onion and garlic. Season to taste with black pepper and divide the dressing between 4 small bowls for serving.
• Place the crabmeat in a bowl and check thoroughly for any bits of shell that might remain. Add the lemon juice and a few grinds of black pepper. Toss to combine and set aside.
• Remove 16 of the outermost leaves from the romaine, wash and pat dry. Arrange four of these leaves in a spoke pattern on each of four plates. Wash and dry the remaining lettuce, chop roughly and mound it in the center of each plate. Top with crabmeat and sprinkle with chives.
• Arrange the egg slices, tomato wedges, cucumber and asparagus spears around the edges of the plate. Serve with dressing and a lemon wedge.

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 (RECIPE ORIGINATED IN SAN FRANCISCO MAN

Steps:

• 1. Line salad bowl or 4 serving plates with butter lettuce leaves. Put shredded lettuce on top of leaves. Mound crab on top of lettuce.
• 2. Slice 2 hard cooked eggs and arrange with tomato wedges around crab. Rice remaining eggs or put through a sieve and sprinkle over crab with chopped chives. Season to taste with salt. Pour dressing over salad. Garnish with olives
• 3. Louis Dressing: 2 cups mayonnaise 1 cup chili sauce 1/2 tsp. tarragon vinegar 1/2 tsp. prepared horseradish 1 tsp. Worcestershire 1/4 cup chopped green pepper 1/4 cup chopped pimiento Salt and pepper Mix mayonnaise. chili sauce, vinegar, horseradish, Worcestershire, green pepper and pimiento. Season to taste with salt and pepper. Stir well. Chill covered. Makes about 3 1/2 cups dressing Salad serves 4 My Old Recipes