![]() ![]() Due to the amount of salad I was making, I layered first the crab and then the creamy dressing in a large mixing bowl, mixing after each layer. All ingredients were in proportion to the 5 lbs. Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. I stacked the celery stalks, 4 at a time, cut it into thin strips and then another thin cut across about 4 inches at a time down the entire stalk. The stars in question here are avocado, French garlic sausage, mushroom and lettuce, with a lovely, garlicky, soured cream dressing. Place the cucumber in a mixing bowl with the samphire, radishes, watercress, half the herbs and half the white crab meat. Four Star Salad This salad is a meal in itself. Mix 3tbsp of the liquid with the olive oil. Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste. Drain the pickled cucumber, keeping the liquid. crab louie salad, ( pronounced loo-ey ), known also as, the king of salads, is a well-known dish, most food historians agree, first began appearing on menus of finer west coast restaurants, sometime between the turn of the 20th century and world war i. In a small bowl whisk together the mayo, lemon juice, and seasonings. ![]() I think originally it was made with Dungeness crab, but king crab would surely work, and my wife and I usually use the nicest lump crab (blue crab) we can find. Add the crab meat, bell pepper, green onion, and relish to a large bowl that has a tight fitting lid. It's an old recipe from Gourmet magazine, a classic that was served in restaurants all over the country, starting in San Francisco, I think, in the early to mid 20th Century. In the 1800s, a crab salad might be crab fresh or canned mixed with mayonnaise. This isn't what most people mean by "crab salad," so it's probably not what you want, but for what it's worth, it's a crab salad, and it's cold, and my wife and I love it. ![]()
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