Ingredients with Measurements:
- 1 pound cooked crab meat
- 4 hard-boiled eggs, sliced
- 1 head of lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the crab meat, hard-boiled eggs, lettuce, cherry tomatoes, avocado, cucumber, red onion, parsley, and chives.
2. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Divide the salad onto plates and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 33g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Shrimp or lobster can be substituted for the crab meat.
- Any type of lettuce can be used.
- Cherry tomatoes can be substituted with any type of tomato.
- Red onion can be substituted with white onion or shallots.
- Fresh parsley and chives can be substituted with dried herbs.
Variations:
- Add sliced bell peppers or carrots for extra crunch.
- Use a different type of dressing, such as Thousand Island or ranch.
- Top with croutons or bacon bits for added texture.
Tips and tricks:
- Make sure to remove any shells from the crab meat before adding it to the salad.
- Chill the salad before serving for a refreshing meal.
- Use a sharp knife to slice the hard-boiled eggs to prevent them from crumbling.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a bed of lettuce for an extra pop of color.
- Arrange the ingredients in a circular pattern for a visually appealing presentation.
Garnishes:
- Sprinkle with chopped fresh herbs or sliced green onions.
Pairings:
- Serve with a glass of white wine or a light beer.
Suggested side dishes:
- Garlic bread or a side of rice pilaf.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to properly store any leftover salad in the refrigerator to prevent foodborne illness.
Food history:
- The Crab Louie Salad originated in San Francisco in the early 1900s and was named after a popular restaurant owner, Louis Davenport.
Flavor profiles:
- The Crab Louie Salad is a refreshing and light dish with a creamy and tangy dressing.
Serving suggestions:
- Serve the Crab Louie Salad as a main course for lunch or dinner.
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