CRAB LOUIE #seafod

WHAT IS CRAB LOUIE? 

Otherwise called Crab Louis, a Crab Louie serving of mixed greens is a sort of crab plate of mixed greens going back to the mid 1900s. It's most famous on the U.S. West Coast, and thought to have started in San Francisco. 

There are a great deal of varieties of this plate of mixed greens. It's ordinarily made with dungeness crab, yet can likewise be substituted with impersonation crab meat, and is frequently presented with tomatoes and hard bubbled eggs over a bed of lettuce. 

I make my own Louie dressing, which possesses a flavor like a spiced-up Thousand Island dressing. It's made with mayonnaise, ketchup (I utilize Heinz's sans sugar ketchup), lemon juice, paprika, and cayenne. 

You can without much of a stretch change the dressing to your enjoying. Swap the ketchup for shrimp mixed drink sauce, or include a dash of your most loved hot sauce. Fundamentally, you need a velvety orange sauce that is both zesty and tart. 

Try not to need to make your own sauce? Don't worry about it. Simply use locally acquired Thousand Island or Green Goddess dressing.

Ingredients : 

• 8 ounces lump crab meat
• 1 6-ounce heart romaine lettuce cut lengthwise in half then crosswise into 1/2 inch thick strips
• 3 hard boiled eggs 2 cut into wedges and 1 chopped
• 1 large roma tomato chopped
• 1 large avocado chopped

Louie Dressing:

1. 1/2 cup mayonnaise
2. 1/4 cup ketchup (I use Heinz sugar free ketchup)
3. 1 tablespoon lemon juice
4. 1 teaspoon paprika
5. 1/2 teaspoon cayenne
6. 1/2 teaspoon salt

Instructions :

1. Stir together all dressing ingredients until smooth. Set aside.
2. Arrange a bed of lettuce on two salad plates.
3. Top with crab, eggs, tomatoes, and avocados.
4. Leave dressing on the side, or drizzle on top of the salad. Cover and refrigerate until ready to serve.

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