CRAB TABLE RUNNER RECIPES

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CRAB LOUIE RECIPE - LARRY STONE | FOOD & WINE



Crab Louie Recipe - Larry Stone | Food & Wine image

Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie. More Crab Dishes

Provided by Larry Stone

Categories     Salads

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 17

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

Steps:

  • In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.
  • In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
  • Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

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From foodiecrush.com
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To make the Louie dressing, in a bowl, combine the mayonnaise, ketchup, egg, black olives and sweet relish and stir until blended. Refrigerate until ready to use. To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside.
From williams-sonoma.com
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From foodiecrush.com
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