Deviled Crab Louis

Name: Deviled Crab Louis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Whole fresh chives; 454 grams shelled cooked crab; 2 Tbsps chopped fresh chives; 2 larges hard-cooked large eggs, shelled and each cut into 4 wedges; 2 liters finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind); 8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped; 4 servings Lemon wedges; 59 milliliters chopped parsley; 1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped; 4 servings Salt and pepper; 4 servings Deviled Louis dressing; 2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges

Need a gluten free, dairy free, fodmap friendly, and whole 30 main course? Deviled Crab Louis could be a super recipe to try. This recipe makes 4 servings with 223 calories, 29g of protein, and 5g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, belgian endive, deviled louis dressing, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Line dinner plates or wide bowls equally with whole lettuce leaves, then Belgian endive leaves.

Ingredients you will need

Belgian Endive

Lettuce Leaf

Equipment you will use

Bowl

In a large bowl, combine shredded lettuce and parsley.

Ingredients you will need

Lettuce

Parsley

Equipment you will use

Bowl

Add 2/3 cup deviled Louis dressing and mix gently. Divide equally among lettuce-lined plates.

Ingredients you will need

Lettuce

Remove and discard any bits of shell from crab. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges.

Ingredients you will need

Lettuce

Tomato

Crab

Egg

Sprinkle salads with chopped chives and garnish with whole chives. Offer remaining dressing, salt and pepper, and lemon wedges to season salads to taste.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Chives

Equipment

Bowl

Ingredients

Servings:

4servings

Whole fresh chives 454grams

shelled cooked crab 2Tbsps

chopped fresh chives 2larges

hard-cooked large eggs, shelled and each cut into 4 wedges 2liters

finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)8

romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped 4servings

Lemon wedges 59milliliters

chopped parsley 1head

Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped 4servings

Salt and pepper 4servings

Deviled Louis dressing 2

firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges

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. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.