Alaska King Crab Louis Salad Recipe - Cooking Index
Alaska King Crab Louis Salad Recipe - Cooking Index
One sliced avocado can be substituted for the asparagus, if desired.
Type: Fish, Shellfish| 1 1/2 lbs | King crab split legs - thawed if necessary | |
| 2 lbs | Tomatoes - cut into wedges (large) | |
| 2 | Hard-cooked eggs - cut into wedges | |
| 1 | Cucumber - sliced | |
| 8 | Asparagus spears - cooked or canned, | |
| Drained | ||
| 1/2 cup | Pitted ripe olives | |
| Lettuce | ||
| Lemon or lime wedges | ||
| Louis Dressing | ||
| 2/3 cup | Mayonnaise | |
| 1/3 cup | Chili sauce | |
| 1 tablespoon | Minced green onion | |
| 2 teaspoons | Lemon or lime juice | |
| 1 teaspoon | Prepared horseradish | |
| 1 x | Bottled hot pepper sauce |
Louis Dressing: Combine all ingredients; mix well. (Makes 1 cup)
Cut crab legs into 2 1/2- to 3-inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing.
This recipe yields 4 servings. Recipe can be halved.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.