Deconstructed Crab Louis Salad

Crab-louie5

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Deconstructed Crab Louis Salad
Serves 4 People

Items You Will Need
1 Pound Jumbo Crab
½ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
1 Cups Louis Dressing (1000 Island may be substituted)
2 Cups Vegetable Salad (Cherry Tomatoes, Green Beans and Olives)
2 Each Hard Boiled Eggs (Cut into 1/2s)
1 Each Iceberg Lettuce (Cut into Wedges)
2 Tablespoons Chopped Chives

Recipe: Crab Louis
1 Pound Jumbo Crab
¼ Cup Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
1 Pinch Flakey Sea Salt
***Drain the Crab Meat of excess liquid and mix together with the Lemon Oil and Sea Salt; set aside while preparing remaining ingredients.

Recipe: Vegetable Salad
½ Cup Cherry Tomatoes (Cut in ½)
½ Cup Green Beans (Blanched and Cut into 1” Pieces)
¼ Cup Kalamata Olives (Cut into ¼ Pieces)
2 Tablespoons Lemon Oil (3 Parts Olive Oil / 1 Part Fresh Lemon Juice)
***Mix together and set aside while preparing remaining ingredients.

Accompaniments
Iceberg Lettuce Wedge
Vegetable Salad
Hard Boiled Egg
Louis Dressing
Chives

    Steps to Plating
    (4 Separate Plates)

  • Place the lettuce wedge on the plate and arrange the Crab Meat mixture on the wedge.  Place the ½ Hard Boiled Egg next to the Wedge and arrange the Vegetable Salad off to one side with some of the ingredients overlapping the Wedge.
  • Place the Louis Dressing in front of the Crab Meat and drizzle all items with the remaining Lemon Oil; finishing with the Chives.
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