Crab Louie

Name: Crab Louie
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 40
Cuisine: Global
Ingredients: 340 grams asparagus; 0 teaspoons chili powder; 454 grams crabmeat, preferably Dungeness; 1 seedless cucumber, thinly sliced or cut into spears; 1 garlic clove, minced; 4 hard-cooked eggs, cut into wedges; 3 Tbsps ketchup; 1 Tbsp fresh lemon juice; 237 milliliters mayonnaise; 4 larges radishes, thinly sliced; 2 romaine hearts, cut crosswise 1/2 inch thick; 40 servings Salt and freshly ground pepper; 0 teaspoons sweet smoked paprika; 1 Tbsp sweet pickle relish; 1 teaspoon Tabasco; 1 teaspoons Worcestershire sauce

This recipe serves 40. One serving contains 61 calories, 3g of protein, and 5g of fat. If 40 cents per serving falls in your budget, Crab Louie might be an amazing gluten free, dairy free, pescatarian, and דל פחמימות, recipe to try. From preparation to the plate, this recipe takes about 40 minutes. A mixture of cucumber, hard-cooked eggs, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Chili Powder

Lemon Juice

Mayonnaise

Ketchup

Paprika

Tabasco Sauce

Garlic

Relish

Equipment you will use

Whisk

Bowl

Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Ingredients you will need

Asparagus

Crabmeat

Cucumber

Radish

Tomato

Romaine

Egg

Equipment

Whisk

Bowl

Sauce Pan

Ingredients

Servings:

340grams

asparagus 0teaspoons

chili powder 454grams

crabmeat, preferably Dungeness 1

seedless cucumber, thinly sliced or cut into spears 1

garlic clove, minced 4

hard-cooked eggs, cut into wedges 3Tbsps

ketchup 1Tbsp

fresh lemon juice 237milliliters

mayonnaise 4larges

radishes, thinly sliced 2

romaine hearts, cut crosswise 1/2 inch thick 40servings

Salt and freshly ground pepper 0teaspoons

sweet smoked paprika 1Tbsp

sweet pickle relish 1teaspoon

Tabasco 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.