CRAB LOUIS
This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit elaborate, but it's wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It's almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.
Provided by Alex Guarnaschelli
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
- For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
- To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.
SOUTHERN SEAFOOD LOUIE SALAD
Provided by Food Network
Time 1h45m
Yield 8 servings
Number Of Ingredients 34
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
- For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
- For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
- For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
- Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
- For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
- Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.
CRAB LOUIS
Steps:
- On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
CRAB LOUIS
"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.
Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
CRAB LOUIS
Steps:
- Make dressing:
- Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
- Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.
SHRIMP OR CRAB LOUIS
I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)
Provided by Kittencalrecipezazz
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk all dressing ingredients together and season with salt and pepper.
- Prepare four large bowls.
- Divide the shredded lettuce in the bowls.
- Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
- Pass the dressing on the side.
- Delicious!
CRAB, SHRIMP OR LOBSTER LOUIS RECIPE
Provided by á-830
Number Of Ingredients 16
Steps:
- Louis Sauce: In a small bowl, whisk together sour cream, chili sauce, parsley, tarragon, shallot, salt and pepper to taste. Add lemon juice. Cover and refrigerate at least 1 hour to let the flavors meld. Just before serving, place crab meat, shrimp or lobster in a medium bowl. Pout in sauce; toss gently with a rubber spatula or your hands, taking care not to break up the lumps of crab or lobster. Arrange greens on a large chilled platter; spoon seafood mixture into the center. Arrange your choice of optional garnishes around the edges.
More about "crab shrimp or lobster louis recipes"
15 BEST CRAB AND SHRIMP RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 30, 2022Category Recipe Roundup, Seafood
- Crab and Shrimp Étouffée. In the mood for a little Southern cooking? Whip up this crab and shrimp étouffée. This dish is so rich with flavor, you won’t believe it only takes 30 minutes to make.
- Shrimp and Crab Pasta. If you love seafood pasta as much as I do, you’ll want every last bite of this shrimp and crab dish to yourself. Tossed in the most delicious butter sauce, you get big chunks of crab meat with sweet, plump shrimp, garlic, and juicy tomatoes.
- Crab-Stuffed Shrimp. How do you make shrimp even tastier? You stuff it with crab meat, of course! This sensational seafood duo is mouthwatering – especially when they’re married together like this.
- Shrimp-Stuffed Crab Cakes. Take crab cakes to a whole new level of deliciousness by stuffing them with shrimp. These mouthwatering appetizers are perfectly seasoned and oh-so-tempting.
- Shrimp and Crab Seafood Bisque. Want to treat that special someone to a restaurant-worthy meal? This shrimp and crab bisque is a show-stopper for any occasion.
- Creamy Seafood Enchiladas. Calling all Tex-Mex lovers! These creamy seafood enchiladas are so good, they’ll knock your socks off! You’ll need crab meat, shrimp, cumin, chili powder, and pepper for the filling.
- Cajun Shrimp and Crab Mac and Cheese. Mac and cheese is the ultimate comfort food. But why not take it up a notch with some succulent crab and shrimp?
- Creamy Seafood Risotto. In the mood for a bit of indulgence? Serve up this creamy seafood risotto for dinner. It’s elegant, loaded with flavor, and the perfect base for even more seafood.
- Toasted Baguette With Seafood Spread. Okay, okay…seafood spread doesn’t sound super appetizing. But if you pass out a tray of toasted baguettes with seafood spread at your next dinner party, they’ll fly off the plate!
- One-Pot Shrimp and Crab Alfredo. Just because you’re short of time doesn’t mean you have to miss out on the good stuff. So, the next time you need a speedy one-pot meal, try out this shrimp and crab Alfredo!
SHRIMP, CRAB AND LOBSTER LINGUINE WITH …
From cookingchanneltv.com
CRAB LOUIE - WIKIPEDIA
From en.wikipedia.org
13 EASY SHRIMP AND LOBSTER RECIPES TO TRY TONIGHT
From insanelygoodrecipes.com
HOW TO MAKE CRAB, SHRIMP, AND LOBSTER …
From bonappetit.com
SEAFOOD DIP RECIPE WITH CRAB, SHRIMP, OR …
From thespruceeats.com
OUR BEST IMITATION CRAB RECIPES | TASTE OF HOME
From tasteofhome.com
CRAB & LOBSTER RECIPES - MARTHA STEWART
From marthastewart.com
LOBSTER, SHRIMP AND CRABMEAT CASSEROLE - GEORGE WASHINGTON'S …
From mountvernon.org
CREAMY SEAFOOD LASAGNA | I HEART RECIPES
From iheartrecipes.com
CRABS-CRAB LEGS - PINTEREST
From pinterest.com
CRAB RANGOON {READY IN 10 MINUTES!} - THE BIG MAN'S WORLD
From thebigmansworld.com
CRAB, SHRIMP OR LOBSTER LOUIS - STLTODAY.COM
From stltoday.com
15 RECIPES TO MAKE WHEN CRAB AND SHRIMP ARE ON SALE | HY-VEE
From hy-vee.com
SEAFOOD LASAGNA RECIPE (WITH CRAB, LOBSTER, AND SHRIMP) …
From thekitchn.com
NEW! SNOW CRAB & SIRLOIN | RED LOBSTER SEAFOOD RESTAURANTS
From redlobster.com
CRAB LOUIE RECIPE - LARRY STONE - FOOD & WINE
From foodandwine.com
SURF & TURF WALT'S FAVORITE SHRIMP & 7 OZ. SIRLOIN** | RED LOBSTER ...
From redlobster.com
You'll also love