Courters' Kitchen: Crab Louie is still the king of salads

Courters' Kitchen: Crab Louie is still the king of salads

June 4th, 2019 by Barry Courter in Life Entertainment

Asparagus, shrimp and crab meat make Crab Louie the king of summer salads.

Photo by Barry Courter /Times Free Press.

BARRY: A quick search of the internet finds that Crab Louie, or Crab Louis, has been known as the King of Salads for more than 100 years. It kind of lost some of its popularity over time, but it's still a really good salad. Especially during the summer.

KELLEY: I agree. It's simply a wonderful combination of ingredients. You can make it with asparagus or beans or any number of things, but the basic combination of lettuce, eggs, tomatoes and crab meat is a winner. I added shrimp.

BARRY: Good call. With a couple of crustinis and a nice glass of wine, it was delicious.

KELLEY: Long live the king.

 

Asparagus, shrimp and crab meat make Crab Louie the king of summer salads.

Asparagus, shrimp and crab meat make Crab Louie...

Photo by Barry Courter /Times Free Press.

Crab Louie

3 1/2 tablespoons mayonnaise (we used Sir Kensington's)

2 scallions

2 1/2 tablespoons chili sauce

4 teaspoons garlic powder

1/4 teaspoons paprika

1/4 teaspoons Worcestershire sauce

1/4 teaspoon chipotle sauce

4 grinds of black pepper

12 stalks asparagus

Grapeseed oil

Alchemy all-spice blend

1/2 pound large shrimp (in shell)

2 tablespoons butter

1 tablespoon oil

Alchemy seafood blend

Iceberg lettuce

1 tomato, sliced

1/2 cucumber, sliced

2-3 radishes, sliced

2 hard-boiled eggs, sliced

4 ounces crab meat

Prepare dressing: In small bowl, blend mayonnaise, scallions, chili sauce, garlic powder, paprika, Worcestershire sauce, chipotle sauce and black pepper. Set aside.

Prepare asparagus: Place 12 asparagus stalks in shallow pan. Cover in grapeseed oil, and sprinkle with all-spice blend. Roast in oven at 375 degrees about 7 minutes.

Prepare shrimp: Place the shrimp in their shells in the butter, oil and seafood blend in aluminum foil pouch, and roast in the oven at 375 degrees for about 6 minutes. Once cool enough, peel shrimp and set aside.

Prepare salad: On a bed of lettuce, pile on the asparagus, tomatoes, cucumbers, radishes, eggs, crab and shrimp. Top with dressing.

Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.

Asparagus, shrimp and crab meat make Crab Louie the king of summer salads.

Photo by Barry Courter /Times Free Press.

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