Crab Louie Salad

[donna]

Since it is National Crabmeat Day, must mention Crab Louie Salad. The recipe dates back to the early 1900s. It was served in San Francisco at Solari's in 1914. There is also recipe in cookbook by Victor Hirtzler who was head chef of the St Francis Hotel. in San Francisco. This one was published in 1910.

The basic recipe calls for:

Crab Louie Dressing
Iceberg lettuce
fresh Dungeness crabmeat
ripe tomatoes, cut into wedges
cucumber, peeled, seeded, diced
hard cooked eggs, cut into wedges
lemon wedges

Prepare the Crab Louie Dressing, refrigerate until ready to use.

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

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

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

Crab Louie Dressing 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 tablespoons 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.

from: http://whatscookingamerica.net/Salad/CrabLouieSalad.htm

 

[nitrofd]

I think I could eat this all day.the only problem for all of us east of the Rockies Is that dungeness crab is very hard to find.

 

[Allie]

I think I could eat this all day.the only problem for all of us east of the Rockies Is that dungeness crab is very hard to find.

I know! All these crab recipes. Around here the only live crab I know of comes from one Asian grocery with cloudy smelly tanks, and everything else is canned or frozen.

 

[MRB1863]

Haven't had Crab Louie for quite a while! Makes me hungry for it, and most anything else "fresh crab". We have crab available at the local groceries, but they are generally previously steamed and frozen...not alive and fresh. To me, crabs seem mushy and watery after freezing. Much prefer fresh when they're available. On occasion a nearby seafood vendor (Harbor) has live crabs. Have seen their sign, but have not tried them. I guess it's as good of an excuse as any to visit Inner Harbor for a day-trip.

 

[nitrofd]

Stone crabs have to be cooked right away so you always see them already cooked, if someone should say that have fresh ones do not go near them.

 

[E_just_E]

Yum.

 

[donna]

This recipe for Shrimp Louie Sandwich was posted in our paper. I thought this could be an addition to the Crab Louie Salad. Shrimp is a favorite of mine plus crab.

In a medium bowl, combine 1 lb cooked shrimp and 3 tablespoons Thousand Island Dressing. Stir in 2 tablespoons minced chives, season to taste with salt and freshly ground pepper. Spread a thin layer of additional Thousand Island dressing on each of 8 slices of dark rye bread. Top 4 slices evenly with 2 cups mixed salad greens, shrimp mixture, sliced tomatoes and remaining bread slices.

Serves 4.

 

[WJC]

Since it is National Crabmeat Day, must mention Crab Louie Salad. The recipe dates back to the early 1900s. It was served in San Francisco at Solari's in 1914. There is also recipe in cookbook by Victor Hirtzler who was head chef of the St Francis Hotel. in San Francisco. This one was published in 1910.

The basic recipe calls for:

Crab Louie Dressing
Iceberg lettuce
fresh Dungeness crabmeat
ripe tomatoes, cut into wedges
cucumber, peeled, seeded, diced
hard cooked eggs, cut into wedges
lemon wedges

Prepare the Crab Louie Dressing, refrigerate until ready to use.

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

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

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

Crab Louie Dressing 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 tablespoons 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.

from: http://whatscookingamerica.net/Salad/CrabLouieSalad.htm

You are an evil temptress! Again posting one of my favorites! My mouth is watering with the thought of this delicious dish! And with Dungeness crab as well!
Looks like we'll be making a stop at the market on the way home. Thanks for posting!

 

[WJC]

Haven't had Crab Louie for quite a while! Makes me hungry for it, and most anything else "fresh crab". We have crab available at the local groceries, but they are generally previously steamed and frozen...not alive and fresh. To me, crabs seem mushy and watery after freezing. Much prefer fresh when they're available. On occasion a nearby seafood vendor (Harbor) has live crabs. Have seen their sign, but have not tried them. I guess it's as good of an excuse as any to visit Inner Harbor for a day-trip.

Yes, fresh makes all the difference in the world. Unfortunately, many markets and restaraunts have only frozen. Once we happened to be walking past a very famous seafood restaurant in the early morning. I was surprised and disappointed to see the workers unloading boxes of frozen crab....

 

[Jimklag]

Since it is National Crabmeat Day, must mention Crab Louie Salad. The recipe dates back to the early 1900s. It was served in San Francisco at Solari's in 1914. There is also recipe in cookbook by Victor Hirtzler who was head chef of the St Francis Hotel. in San Francisco. This one was published in 1910.

The basic recipe calls for:

Crab Louie Dressing
Iceberg lettuce
fresh Dungeness crabmeat
ripe tomatoes, cut into wedges
cucumber, peeled, seeded, diced
hard cooked eggs, cut into wedges
lemon wedges

Prepare the Crab Louie Dressing, refrigerate until ready to use.

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

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

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

Crab Louie Dressing 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 tablespoons 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.

from: http://whatscookingamerica.net/Salad/CrabLouieSalad.htm

The trick to this recipe is how to get fresh dungenss crab. Can blue crab be substituted?

 

[WJC]

The trick to this recipe is how to get fresh dungenss crab. Can blue crab be substituted?

Don't see why not. My wife has made it with whatever crab was available and fresh at the market at the time. Of course some varieties have a lot less meat for a lot more work....

 

[donna]

I too think you could use blue crab.

 

[nitrofd]

The trick to this recipe is how to get fresh dungenss crab. Can blue crab be substituted?

Believe it or not here in Gainesville,Fl. we can get all the fresh dungeness crab we want.how do I know they are fresh because the Asian market has them alive in a tank and you pick out the crabs you want.

 

[amweiner]

This looks incredible, @donna!! Thanks for sharing this recipe!! We are very fortunate in Monterey to have access to excellent crab, and it's become one of our NYE traditions to have fresh seafood. Definitely going to try this!

 

[donna]

Since Albert Sailhorst had recipe for Crab Soup, thought bump this recipe for Crab Salad. It is so good.

 

[Deleted User CS]

Donna. Thanks for sharing this wonderful and delicious sounding crab recipe. I never ate Dungeness crab before. I understand that it is a sweet tasting crab. One of these days I will have to travel to the west coast and sample this delicious crab and try this salad. David.