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Crab Louis With Cucumber

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Ingredients
For sauce
  Mayonnaise 1 Cup (16 tbs)
  Ketchup 2 Tablespoon
  Olive oil 3 Tablespoon
  Wine vinegar 1 Tablespoon
  Onion 2 Tablespoon, grated
  Parsley 2 Tablespoon, finely chopped
  Heavy cream 6 Tablespoon, whipped
  Salt To Taste
  Freshly ground black pepper To Taste
  Cayenne 1 Pinch
  Stuffed olives/Ripe pitted olive 2 Tablespoon
  Cooked crabmeat 2 Cup (32 tbs), flaked
  Cucumber 1 Large, unpeeled, thinly sliced
  Lettuce leaves 3⁄4 Bunch (75 gm) (1 Small Bunch)
  Chopped chives 2 Tablespoon
Directions

MAKING
1. In a large mixing bowl, combine the ingredients for the sauce.
2. Beat lightly but thoroughly until well blended.
3. Cover the bowl and refrigerate for at least 1 to 2 hours, before serving.

FINALIZING
4. Just before serving, add flaked crab-meat to the sauce and mix gently.

SERVING
5. On 6 individual plates neatly arrange cucumber slices on the outer edge, slightly overlapping them.
6. Place a lettuce leaf in the center.
7. Spoon the crab salad onto the lettuce
8. Garnished salad with chopped chives and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Party
Preparation Time: 
15 Minutes
Servings: 
6

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 482 Calories from Fat 395

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 86.7 mg28.9%

Sodium 1203.8 mg50.2%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.86 g3.4%

Sugars 2.5 g

Protein 16 g31.6%

Vitamin A 38.1% Vitamin C 32.5%

Calcium 8% Iron 7.4%

*Based on a 2000 Calorie diet

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Crab Louis With Cucumber Recipe