Crab Louie

Name: Crab Louie
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters chopped black olives; 1 hard-cooked egg, chopped; 2 heads iceberg lettuce, roughly chopped; 118 milliliters ketchup; 907 grams fresh lump crabmeat, picked over to remove any shell fragments; 237 milliliters mayonnaise; 59 milliliters sweet relish; 6 servings Sourdough bread and cold salted butter for serving

You can never have too many main course recipes, so give Crab Louie a try. This recipe makes 6 servings with 644 calories, 39g of protein, and 32g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. If you have relish, mayonnaise, ketchup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 minutes.

Ingredients

Servings:

59milliliters

chopped black olives 1

hard-cooked egg, chopped 2heads

iceberg lettuce, roughly chopped 118milliliters

ketchup 907grams

fresh lump crabmeat, picked over to remove any shell fragments 237milliliters

mayonnaise 59milliliters

sweet relish 6servings

Sourdough bread and cold salted butter for serving

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.