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Crab Louie {Recipe}

Crab Louie recipe from Fried Chicken & Friends: The Hartsyard Family Cookbook.

Crab Louie recipe - www.cooksandbooksandrcecipes.com

Crab Louie

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.

Fried Chicken and Friends cookbook - www.cooksandbooksandrecipes.com

Crab Louie

Featured Recipe From: Fried Chicken & Friends: The Hartsyard Family Cookbook

Yield: 6

Ingredients:

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

Directions:

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)

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