Crab Louis Seattle Recipe - Cooking Index
Crab Louis Seattle Recipe - Cooking Index
This is a grand salad, and a properly prepared one is laden with fresh Dungeness crabmeat. You can use other kinds of crabmeat, of course, but I want to stick to my Dungeness.
Type: Fish| Crab Louis Dressing | ||
| 1 cup | 237ml | Mayonnaise |
| 1/4 cup | 59ml | Chili sauce (ketchup style) |
| 1/4 cup | 59ml | Whipping cream |
| 1 1/2 tablespoons | 22ml | Minced green sweet bell pepper |
| 3 tablespoons | 45ml | Minced onion |
| 1 | Hard-boiled egg - grated | |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 2 teaspoons | 10ml | Fresh parsley - chopped |
| 1 teaspoon | 5ml | Lemon juice - fresh |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste | ||
| The Salad | ||
| Whole iceberg lettuce leaves | ||
| Iceberg lettuce - shredded | ||
| Hard-boiled eggs - sliced | ||
| Black olives - pitted | ||
| Green sweet bell pepper - cut into rings | ||
| Crabmeat - legs included | ||
| Louis dressing |
The above recipe makes about 2 cups of the Louis dressing. Jeff didn't provide quantities for the salad ingredients.
Arrange a whole leaf of lettuce on each plate. Use a leaf that is large enough to form a sort of bowl. Put a handful of shredded lettuce in each bowl, then a good serving of crabmeat. Top with sliced eggs, olives and pepper rings.
Pass the Louis dressing and allow your guests to add a bit to their salads.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 06-17-1992 issue - The Springfield Union-News
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