Crab Louie |
Tips: Crab Louie is one of the most popular
dishes on the west coast. There is a
debate as to its provenance-- some
claim it originated in Seattle, while
others say that a chef in San Francisco
first brought this salad to the table--
but everyone agrees that the 'king of
salads' is the ideal way to enjoy fresh
crabmeat.
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Comments: *From the CRAB book* |
Yield:4
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INGREDIENTS: |
| 1 cup |
mayonnaise |
|
| 1/4 cup |
ketchup |
|
| 2 tbsp |
pickle relish |
|
| 1 tsp |
prepared horseradish |
|
| 2 tbsp |
freshly squeezed lemon juice |
|
| 1 tsp |
freshly ground pepper |
|
| 4 tsp |
capers, ground to a chunky paste in a mortar or mashed with a fork |
|
| 2 heads |
butter lettuce |
|
| 1 1/2 lb |
fresh crabmeat (3 cups), chilled |
|
| 4 |
hard-cooked eggs, sliced into quarters |
|
| 2 |
lemons, each cut into 4 wedges |
|
|
capers, to garnish |
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| DIRECTIONS: |
- In a small bowl, combine the mayonnaise, ketchup, relish, horseradish, lemon juice, pepper, and capers. Whisk until creamy.
- With a paring knife, carefully remove the core from the butter lettuce and open the head, keeping the leaves intact. Divide each head in half. Fan out the leaves of each half on a salad plate.
- Mound the crabmeat in the center of each lettuce fan.
- Arrange 4 egg quarters and 2 lemon wedges on opposite sides of each plate and garnish each salad with a sprinkling of capers.
- Pass the dressing on the side. Serve immediately.
|
www.CookingWithRenaLee.com |
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