Crab Salad With Sun-Dried Tomato Louis Dressing Recipe - Cooking Index
Crab Salad With Sun-Dried Tomato Louis Dressing Recipe - Cooking Index
It's unclear just who the Louis of Crab Louis salad fame was; perhaps he was affiliated with the Olympic Club in Seattle, where opera star Enrico Caruso, who visited there in 1904, is said to have fallen in love with the crab salad. San Francisco also claims the dish, which reached its zenith there in the teens, as a specialty at Solari's restaurant and at the St. Francis Hotel.
Courses: Salads| 1 1/4 cups | 296ml | Mayonnaise |
| 1/3 cup | 78ml | Finely-chopped drained oil-packed |
| Sun-dried tomatoes | ||
| 1/4 cup | 59ml | Milk |
| 1 1/2 tablespoons | 22ml | Chopped fresh chives |
| 1 1/2 tablespoons | 22ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 1/2 teaspoons | 7.5ml | Tomato paste |
| 1/4 teaspoon | 1.3ml | Worcestershire sauce |
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| 1 lb | 454g / 16oz | Asparagus - trimmed to 5" |
| Lengths | ||
| 12 cups | 2844ml | Bite-size pieces romaine lettuce - (lightly packed |
| From 2 heads) | ||
| 1 lb | 454g / 16oz | Lump crabmeat |
| 1 cup | 62g / 2.2oz | Cherry tomatoes |
| 2 cups | 474ml | Hard-boiled eggs - cut into wedges (large) |
| Lemon wedges |
Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.)
Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.
This recipe yields 4 to 6 servings.
Source:
Bon Appetit, September 1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.