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Crab Louis

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"A Louis (pronounced LOO-ee) is traditionally served with just a few basic fresh vegetables, so as not to detract from the mound of fresh, sweet crabmeat. For a healthier, modernized spin, make this crab salad with a lowfat mayonnaise and serve atop a bed of fresh spinach."

List of Ingredients

â—¦ 4 large eggs
â—¦ 1 cup mayonnaise, homemade or purchased
â—¦ ¼ cup ketchup-style chili sauce
â—¦ 2 tablespoons minced green bell pepper
â—¦ 2 green onions, minced, white and green parts
â—¦ 1 tablespoon fresh lemon juice
â—¦ ½ head iceberg lettuce
â—¦ 2 Romaine lettuce hearts
â—¦ 1 pound fresh-cooked lump crabmeat
â—¦ ½ cup halved cherry tomatoes
â—¦ ¼ English cucumber, thinly sliced
â—¦ 1 lemon, cut into wedges


Recipe

To hard-boil the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool. Peel the eggs and cut into quarters.

To make the dressing, in a small bowl, whisk together the mayonnaise, chili sauce, bell pepper, green onions, and lemon juice. Cover and refrigerate until serving.

Tear the iceberg lettuce into bite-sized pieces, and coarsely chop the romaine hearts. In a large bowl, toss together the lettuces. Distribute the lettuces in a thick layer on a large platter or divide evenly among 4 to 6 individual plates. Pick over the crabmeat for shell shards and cartilage. Heap the crabmeat down the center of the lettuce. Arrange the tomatoes, cucumbers, and quartered eggs around the crab. Garnish with the lemon wedges and serve, passing the dressing on the side.



Makes 4 to 6 servings



• Change It Up:
A Louis salad is often made with shrimp instead of crab, or with a combination of crab and shrimp. Use cooked, peeled, and deveined shrimp in the size you prefer (on the West Coast, tiny bay shrimp are usually the first choice). You can also top the salad with lightly cooked asparagus.