Don't Get Crabby With Me Salad (Crab Louis)

Name: Don't Get Crabby With Me Salad (Crab Louis)
Prep time: 20 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 cup mayonnaise; 1/4 cup heavy cream; 1/4 cup chili sauce; 1 teaspoon Worcestershire sauce; 1/4 cup diced bell pepper (red or green- your choice); 1/4 cup green onion, chopped; 2 tablespoons lemon juice; salt, to taste; pepper, to taste; 1 cup shredded lettuce (some shredded or torn and a few whole leaves that look pretty); 2 cups cooked crab meat (I have never used canned); 2 eggs, boiled

Submitted by Pot Scrubber

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photo by Chef floWer

Ready In:: 20mins
Ingredients:: 12
Serves:: 2

ingredients

1 cup mayonnaise
¹⁄₄ cup heavy cream
¹⁄₄ cup chili sauce
1 teaspoon Worcestershire sauce
¹⁄₄ cup diced bell pepper (red or green- your choice)
¹⁄₄ cup green onion, chopped
2 tablespoons lemon juice
salt, to taste
pepper, to taste
1 cup shredded lettuce (some shredded or torn and a few whole leaves that look pretty)
2 cups cooked crab meat (I have never used canned)
2 eggs, boiled

directions

Arrange around the rim of a bowl some whole lettuce leaves.
Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
Assemble into bowls and garnish with chopped eggs.
best if chilled but sometimes I can't wait.

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Reviews

Yum! I made two versions of this recipe. One exactly as written (but I had to use can crab meat, its hard to find fresh ones in my area). I also tweaked the recipe and substituted the cream to coconut cream to make it OK for me to eat and used prawns/shrimp. I also omitted the boiled egg. This dressing could be used not only as crab salad but a seafood salad. Its so good! Thank you Potsie for posting your recipe.

Chef floWer
Bliss... I made this into lettuce wraps, with the exact ingredients. Very Yum!

rosslare
Hmmm. Well, I think I sinned...I used pollock...but overall it was fine. Pretty tangy. Not sure it is something I will love. BUT, I thought I would use so much more crab. So, next time, I think I will buy real crab. The sauce was nearly double what I needed. So, I'll buy a smaller amount of crab and make 1/2 the sauce. I want to try it again. For now, i'm going to chop it really fine and eat it on a bagel! thanks for sharing!

Chef Pollo
Yummy! I've been waiting for several weeks to make this salad. Earlier this week, I had a bunch of girlfriends over for dinner (king crab legs), and steamed extra crab legs so I could prepare this salad the next day. Made the recipe as directed, and loved it. I might use a tad less chili sauce next time, but that's just my personal taste. I used about half of the sauce and had more than enough to sufficiently coat the crab meat. Thank you Potsie for posting this classic recipe!

Kathy
How could anyone be crabby with Potsie, especially when he posts gems like this. I made half a batch -- exactly as written -- and devoured it all. Recipe #207860 was a perfect base for the sauce. For the lettuce, I used baby spinach and torn romaine. Made and reviewed for Pick a Chef.

Leggy Peggy