Crab Louie recipe
Everyone thinks you’re fancy if you serve crab, but this is such a simple dish to prepare. It’s essentially a cobb salad with crabmeat, and the hardest bit is boiling the eggs. One proviso though: go fresh and sweet on the crab, and don’t be cheap.
Ingredients
- 500 g jumbo lump crabmeat
- 125 g mayonnaise
- 125 g crème fraîche or sour cream
- 1 tsp ground espelette pepper
- 3 tbsp chives, sliced thinly
- 2 tbsp tarragon leaves, sliced thinly
- 4 flat-leaf parsley sprigs, leaves picked and thinly sliced
- 2 tbsp chervil, finely chopped
- 1 tbsp Dijon mustard
- 2 hard-boiled eggs, peeled and grated
- 0.5 lemon, juice only
- 1 shredded cos (romaine) lettuce, to serve
- 8 lemon chunks, to serve
- 17.6 oz jumbo lump crabmeat
- 4.4 oz mayonnaise
- 4.4 oz crème fraîche or sour cream
- 1 tsp ground espelette pepper
- 3 tbsp chives, sliced thinly
- 2 tbsp tarragon leaves, sliced thinly
- 4 flat-leaf parsley sprigs, leaves picked and thinly sliced
- 2 tbsp chervil, finely chopped
- 1 tbsp Dijon mustard
- 2 hard-boiled eggs, peeled and grated
- 0.5 lemon, juice only
- 1 shredded cos (romaine) lettuce, to serve
- 8 lemon chunks, to serve
- 17.6 oz jumbo lump crabmeat
- 4.4 oz mayonnaise
- 4.4 oz crème fraîche or sour cream
- 1 tsp ground espelette pepper
- 3 tbsp chives, sliced thinly
- 2 tbsp tarragon leaves, sliced thinly
- 4 flat-leaf parsley sprigs, leaves picked and thinly sliced
- 2 tbsp chervil, finely chopped
- 1 tbsp Dijon mustard
- 2 hard-boiled eggs, peeled and grated
- 0.5 lemon, juice only
- 1 shredded cos (romaine) lettuce, to serve
- 8 lemon chunks, to serve
Details
- Cuisine: American
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Lay the crab out on a tray, picking out any shell.
- Add the remaining ingredients, except the lettuce and lemon chunks, and mix together until combined.
- Cover and chill in the fridge until ready to serve; the salad is best served within a few hours, on a bed of lettuce, with some lemon chunks for squeezing over.
Recipe taken from Fried Chicken + Friends by Gregory Llewelyn and Naomi Hart (Murdoch Books, £20.00). Photography by John Laurie.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature