Crab Louie recipe from Fried Chicken & Friends: The Hartsyard Family Cookbook.
Authors Gregory Llewellyn and Naomi Harton talk about their 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.
Featured Recipe From: Fried Chicken & Friends: The Hartsyard Family Cookbook
500 g (1 lb. 2 oz.) jumbo lump crabmeat (see glossary)
125 g (4½ oz/ ½ cup) mayonnaise (from a jar is fine)
125 g (4½ oz/ ½ cup) crème fraîche (see glossary) or sour cream
1 teaspoon ground espelette pepper (see glossary)
3 tablespoons thinly sliced chives
2 tablespoons thinly sliced tarragon leaves
4 flat-leaf (Italian) parsley sprigs, leaves picked and thinly sliced
2 tablespoons finely chopped chervil
1 tablespoon dijon mustard
2 hard-boiled eggs, peeled and grated
juice of ½ lemon
shredded cos (romaine) lettuce to serve
lemon chunks, to serve
Lay the crab out on a tray, picking out any shells. 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.
© 2016 Gregory Llewellyn and Naomi Harton
Reprinted with permission from Fried Chicken & Friends: The Hartsyard Family Cookbook by Gregory Llewellyn and Naomi Harton (Thunder Bay Press)