Delectable Crab Salad and Crab Louie Dressing Recipe
If you want the epitome of crab salad, you have got to make this one. You need excellent crab for this recipe, since it is the star! Get fresh Dungeness if you can get it, otherwise any good, fresh crab will do. You want to make sure it is fresh and cooked just right to get the most impact. Pick the meat out yourself or get an expert to do it at the fish market. You do not want to have any shell fragments in your salad. Keep as many pieces of meat whole as possible. They will look lovely piled on top.
This crab salad recipe is from the Swan Oyster Depot, a restaurant that is renowned for its Crab Louie salad. As you can see by the recipe, it is kept simple. Fresh ingredients must be used to make this salad all it can be. If you can get farm fresh eggs, all the better. Be careful not to over boil your eggs. If the yolk gets a green tinge on its outer edges, it is overcooked.
(Serves 4)
The Swan Oyster Depot is famous for their Crab Louie recipe, and they have shared it with us. Just look at that succulent Dungeness crab in our photo. Mouthwatering, is not it? When you have such good crab, you really do not need much more. Dungeness is known for the sweet flavor of the meat. In this salad, it is of the utmost importance to have the best crab you can get. If you cannot get Dungeness, try blue crab, Alaskan King crab, spider crab or snow crab. They all taste great.
Swan Oyster Depot Crab Louie
Crab Louie Salad Dressing
This salad is obviously good enough to use as an entire meal. It is quite substantial. You can also make smaller servings to use as appetizers or side dishes. For appetizers, consider making mini Crab Louie salads in seashells or curls of buttercrunch lettuce leaves. Slice up the tomatoes and avocados. Arrange them in groups around the edge of the plate. Do the same with the asparagus.Crab Louie Dressing Ingredients
Dressing:- 1 pint mayonnaise
- ½ pint tomato ketchup
- ½ cup sweet relish
- ½ cup black olives, chopped
- 2 hard boiled eggs, chopped
Crab Salad
- 1 head iceberg lettuce, chopped
- 8 to 12 ounces fresh picked Dungeness crab meat
- 1 avocado, peeled, pitted and sliced
- 3 tomatoes, quartered
- ½ pound asparagus spears, cooked
- Preparation
- For the dressing, mix the mayonnaise, ketchup, relish, olives and eggs. Stir well. Refrigerate while you assemble the salad.
- Make a bed of iceberg lettuce on a large platter.
- Place the crab on top with the avocados, tomato quarters and asparagus spears. Drizzle with the dressing.
(Serves 4)
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