Crab Louie Salad Recipe - Crab Louis Salad Recipe


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Photos courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives.

Today there are as many versions of this famous Crab Louie Salad as there are cooks. To people of the west coast, the ingredients are very simple and exact: crisp iceberg lettuce, generous serving of fresh Dungeness crabmeat, fresh tomato, and hard-cooked egg wedges with Crab Louie Dressing.

Crab Louie Salad - Crab Louis Salad - Both spellings of the salad are used on restaurant menus, but it is usually pronounced "LOO-ey". This famous west coast salad is also called “King of Salads,” and is sometimes written as Crab Louis Salad. Credit for the origin of Crab Louie Salad depends on who you talk to and which state of the West Coast you are in. Most historians agree that the salad began appearing on menus of finer West Coast establishments between the turn of the 20th century and World War I. Other historians suggest that the salad was named after King Louis XIV who was known for his enormous amounts of food he could eat. After his death, it is said than an autopsy was carried out and it revealed that his stomach was twice the size of that of ordinary men. You be the judge of thi! Learn more about the history Crab Louie Salad.

Crab Louie Salad

Check out more delicious Salads and Salad Dressing Recipes.
 


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Crab Louie Salad - Crab Louis Salad Recipe:

It is almost impossible to give the exact ingredient amounts for this salad. It is just usually made with the following ingredients to the amounts needed for the number of people you are serving. For most of us, the more Dungeness crabmeat on the salad, the better!

Recipe Type: Salad and Salad Dressing, Crab, Seafood
Yields: serves many
Prep time: 20 min


Ingredients:

Crab Louie Dressing (see recipe below)
Iceberg lettuce
Fresh Dungeness crabmeat
Ripe tomatoes, cut into wedges
Cucumber, peeled, seeded, diced
Hard-cooked eggs, cut into wedges
Lemon wedges


Preparation:

Prepare Crab Louie Dressing; refrigerate until read to serve.

Tear apart the head of lettuce; and and thoroughly dry the leaves. Refrigerate until lettuce is crisp cold.

Make a bed of crisp chopped lettuce leaves on chilled plates. Top with a mound of crabmeat. Place tomato wedges, diced cucumbers, and hard-cooked egg wedges around each plate.

fresh Dungeness Crab

crab meat

Crab Louis

Serve with Crab Louie Dressing on the side, lemon wedges, and crusty French Bread or San Francisco-Style Sourdough Bread.
 


Crab Louie DressingCrab Louie Dressing Recipe:
Crab Louie Dressing recipe courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives. Kathy says that this is her grandmother's recipe.

2 cups mayonnaise
1/4 cup heavy cream
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup green bell pepper, finely chopped
2 teaspoons parsley, finely chopped
2 tablespoons freshly-squeezed lemon juice
Salt and pepper to taste

In a bowl, combine mayonnaise, heavy cream, chili sauce, and Worcestershire sauce.

Stir in green pepper, parsley, lemon juice, salt, and pepper. Refrigerate until ready to serve.

 



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