Crab Louis Recipe

Name: Crab Louis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/2 - 3/4 cup mayonnaise; 2 tablespoons ketchup; 1/4 teaspoon horseradish; 1/8 teaspoon Dijon mustard; 1 tablespoon minced onion; 1 tablespoon fresh parsley, finely chopped (or 1/2 TBSP chopped fresh marjoram); Salad; 10 ounces mixed romaine lettuce, and; radicchio; 1 lb fresh crabmeat (pick over for shells and cartilage); fresh lemon juice; 1 avocado, peeled and sliced; 2 hard-boiled eggs, sliced

Servings: persons

Dressing
1/2 - 3/4 cup mayonnaise
2 tablespoons ketchup
1/4 teaspoon horseradish
1/8 teaspoon Dijon mustard
1 tablespoon minced onion
1 tablespoon fresh parsley, finely chopped (or 1/2 TBSP chopped fresh marjoram)
Salad
10 ounces mixed romaine lettuce, and
radicchio
1 lb fresh crabmeat (pick over for shells and cartilage)
fresh lemon juice
1 avocado, peeled and sliced
2 hard-boiled eggs, sliced

1
To Make The Dressing:
2
Mix together the mayonnaise, ketchup, horseradish, mustard, onion, and parsley.
3
Allow to sit for at least 20 minutes to allow flavors to blend.
4
For Salad:
5
On a large circular platter, arrange the greens in a circle around the edge, leaving the center open.
6
Place the crabmeat in the center.
7
Drizzle the dressing over the crabmeat.
8
Squeeze lemon juice to taste over the avocado slices and use as a garnish along with the hard boiled eggs.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dressing, 1/2 - 3/4 cup mayonnaise, 2 tablespoons ketchup, 1/4 teaspoon horseradish, and more.

Yes, Crab Louis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Louis

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