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.
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
Slice hard-boiled eggs.
Arrange lettuce leaves in bottom of 4 individual salad bowls.
Heap chopped lettuce on lettuce leaves, crab meat on chopped lettuce and a few slices of egg to one side of bowl.
Pour the sauce over the crab; sprinkle with chives. Serve.
Drain
crabmeat
and
remove
cartilage; chill.
Prepare Louis Dressing.
Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad.
Makes 4 servings.
ettuce.
Sprinkle generously with crab meat.
Then another layer
Place egg yolk in a mixing bowl. Add mustard, Worcestershire sauce, and vinegar. Whisk to combine. Slowly drizzle in oil while whisking until thickened and smooth (like mayo). Add chili sauce, green onions, and olives. Stir.
Put crab meat in another bowl and add about half the dressing. Stir gently so as not to break up the crab too much.
Split the avocados in half and discard pits. Place on a bed of lettuce. Pile crab mixture into avocado halves. Spoon remaining sauce over filling. Garnish with egg.
Peel cucumbers lengthwise to create alternate stripes.
Trim ends, then cut crosswise into 3/4\" pieces.
With melon baller, scoop flesh from centers to form a cups.
Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
Fill cups to slightly overflowing with crab mixture.
Garnish each with a tomato slice and a few strands of lemon zest.
Dressing:
Mix all ingredients. Cover and chill 30 minutes.
Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.
ur second bowl: Place your crab meat in bowl. Season evenly
Cut crab into small bite-size pieces.
Mix all ingredients together.
Bake at 350\u00b0 for 30 minutes in small glass casserole. Great served warm on crackers.
Check crab meat and remove any cartilage.
On 4 plates, arrange the lettuce leaves.
Place 4 ounces of crab meat in the center of lettuce.
Place 4 slices of tomato and egg around the crab meat. Pour over 2 tablespoons of sauce.
Garnish with the olives.
Serve remaining sauce separately.
Serves 4.
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
Combine all ingredients except crab.
Chill thoroughly.
Serve with crab.
Makes 1 2/3 cups.
Blend first 6 ingredients.
Add crab meat and celery; toss together.
Cover and chill completely.
Serve in avocado shells or lettuce cups.
This salad is a
product
of
the
West Coast where the magnificent Pacific crab is often served in this way.
Put yolk in mixing bowl; add mustard, Worcestershire sauce and vinegar.
Beat with wire whisk.
Add oil gradually, beating rapidly when thickened.
Add chili sauce, scallions and olives. Season with salt and pepper.
Put crab in mixing bowl; add half sauce.
Mix gently.
Split avocados in half and discard the pits. Pile equal portions of crab into avocado halves.
Spoon remaining sauce over.
Serve on lettuce leaves.
ou need to clean the Crab. The best way to clean
In bowl mix egg yolk, mustard, Worcestershire and vinegar. Beat constantly, add oil slowly until smooth and thick. Add chili sauce, scallions and olives, mix well. Season to taste. Add crab to half the sauce. Mix gently. In halved avocados, pile with equal portions of crab mixture. Spoon remaining sauce over.
Combine egg yolk, mustard, Worcestershire sauce and vinegar and beat with wire whisk.
Add oil gradually, beating rapidly. When thickened and smooth, add chili sauce, scallions and olives. Mix well and season to taste with salt and pepper.
Put crabmeat in mixing bowl and add one-half of the sauce.
Mix gently so as not to break up crab lumps.