(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Seafood >  Dungeness Crab Louis Salad


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



My Nepenthe
by Romney Steele

A West Coast invention, Crab Louis arrived on the restaurant scene after the turn of the 20th century and became popular again in the 1950s when we started to serve it. Make it on one of those crisp but sunny California winter days when the Dungeness season is on. Pick up two freshly cooked crabs (you'll need at least 2 cups lump meat) and ask the fishmonger to crack them for you.
Serves 4


    • 1/4 cup mayonnaise
    • 1 tablespoon minced green pepper
    • 1 tablespoon minced green onion or chives
    • 1/2 teaspoon prepared horseradish, or 1/4 teaspoon hot mustard
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons heavy cream
    • Chile sauce
    • 1 tablespoon chopped fresh parsley, fresh tarragon, or a mix
    • Salt and freshly ground black pepper

    • 1 head butter lettuce, leaves separated, rinsed, and thoroughly dried
    • 2 heaping cups fresh crabmeat, preferably Dungeness (or a mix of crab and bay shrimp)
    • 1 avocado, halved, pitted, and cut into large dice
    • 4 radishes, thinly sliced
    • 2 eggs, hard-cooked, peeled, and quartered
    • 1 lemon, cut into wedges
    • Fresh parsley or chopped chives, for garnish


To make the dressing, mix the mayonnaise, green pepper, onion, and horseradish in a bowl. Whisk in the lemon juice and cream. Add a dash of chile sauce (or to taste), stir in the parsley, and season with salt and black pepper. To thin, stir in 2 teaspoons water.

To make the salad, arrange the larger outer leaves of the lettuce on 4 chilled plates so that they create loose bowl shapes to hold the chopped salad. Thinly slice the inner leaves and arrange in mounds at the centers.

Lightly dress the crabmeat with a spoonful or two of the dressing, just enough to moisten, and season with salt and pepper. Spoon heaping rounds of crab on the lettuce mounds. Divide the avocado and radishes among the salads, scattering them in a pretty fashion, and tuck in the egg quarters. Drizzle the salads with the remaining dressing and garnish with lemon wedges and just a pinch of parsley to finish.



  Salads with Seafood   |   Dilled Seafood Salad   |   Calamari & Radicchio Salad   |   Dungeness Crab Louis Salad   |  Crab, Almond Crab Salad   |   Crab, California Crab Salad   |   Crab Salad in Avocado Halves   |   Crab, East Pass Crab Salad   |   Crab, Grapefruit Crab Salad   |   Crab Louis Salad Recipe   |   Crab, Potato 'Louie' Salad  |   Crab Meat and Rice Salad   |   Crab Salad with Honey Vinaigrette   |   Crab, Spring Crab Salad   |   Crabmeat Vidalia Onion & Tomato   |   Crawfish and Rice Salad   |   Cuttlefish Salad   |   Herring, Selyodka Pod Shuboy   |   Asian Lobster Salad   |   Lobster, Carambola Lobster Salad   |   Lobster, Sunshine Lobster Salad   |   Mahi Mahi & Green Papaya Salad   |   Octopus Salad   |   Octopus & Arugula Salad   |   Octopus, Grilled Octopus En Salade   |   Oyster Salad (1875)   |   Oysters, Caesar Salad w/Fried Oysters   |   Pompano Salad   |   Salmon Carpaccio Salad   |   Salmon & Asparagus Salad   |   Salmon, Chilled Salmon Salad   |   Salmon Salad with Blueberries   |   Salmon, Grilled Salmon & Pear Salad   |   Salmon Potato Onion & Pepper Salad   |   Scallops, Calico Scallops Potato Salad   |   Scallops, Portobello Scallop Salad   |   Scallops, Satellite Beach Salad   |   Scallop and Spinach Salad   |   Scallops, Seared with Coriander   |   SHRIMP SALADS >>>>>>>   |   Squid, Spicy Squid Salad   |   Swordfish Salad   |   Thai Seafood Salad   |   TUNA SALAD RECIPES >>>>>  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages