To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate.
Top with crab, avocado, tomatoes, and asparagus.
Drizzle with Louie dressing.
4 cups.
*NOTE: The recipe for the caramelized nuts will
This refreshing and light crab salad makes a perfect entree for a luncheon or \"covered dish\" church supper.
Your budget determines the \"degree\" of crab in your Crab Louie.
Can be made in smaller portions for a party appetizer.
In a medium bowl combine crabmeat, mayonnaise, and relish. Set aside.
In a large chilled owl, combine the two types of lettuce. Spoon the crabmeat mixture into the center. Arrange the remaining ingredients around the crabmeat mixture.
ith dressing to taste. Pile salad mixture evenly onto 4 plates
Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl.
Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper).
To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
Thanks, AB!
Place your salad bowl in the freezer for
Note: This pasta is best made at least a half a day ahead of time.
Cook pasta and cool. While pasta is cooking, cut crab. Cut onion and pickles and add to large mixing bowl. Add remaining ingredients and mix. Then you can transfer to a bowl you can put in the refrigerator.
n refrigerator.
Add all salad dressing ingredients together in a
Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
Serve cold.
Butter one side of bread and cube.
Place in a bowl.
Add all the other ingredients except crab and shrimp.
Refrigerate overnight or several hours.
Before serving, add crab and shrimp.
arragon.
Stir in the crab and spring onions. Taste and
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
ones from crab and shred meat.
Add crab to salad and mix
se.
Salad:
Toss vegetables and refrigerate until crab cakes are
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
Please note: cucumber and crab amounts are to your preference.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.