Crab Louis With Cucumber Recipe


Preparation Time15 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Main IngredientInterest Group


For sauce
 Mayonnaise1 Cup (16 tbs)
 Ketchup2 Tablespoon
 Olive oil3 Tablespoon
 Wine vinegar1 Tablespoon
 Onion2 Tablespoon, grated
 Parsley2 Tablespoon, finely chopped
 Heavy cream6 Tablespoon, whipped
 Salt To Taste
 Freshly ground black pepper To Taste
 Cayenne1 Pinch
 Stuffed olives/Ripe pitted olive2 Tablespoon
 Cooked crabmeat2 Cup (32 tbs), flaked
 Cucumber1 Large, unpeeled, thinly sliced
 Lettuce leaves3⁄4 Bunch (75 gm) (1 Small Bunch)
 Chopped chives2 Tablespoon

Nutrition Facts

Serving size

Calories 482 Calories from Fat 395

% Daily Value*

Total Fat 44 g67.7%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 86.7 mg

Sodium 1203.8 mg50.2%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.86 g3.4%

Sugars 2.5 g

Protein 16 g31.6%

Vitamin A 38.1% Vitamin C 32.5%

Calcium 8% Iron 7.4%

*Based on a 2000 Calorie diet


1. In a large mixing bowl, combine the ingredients for the sauce.
2. Beat lightly but thoroughly until well blended.
3. Cover the bowl and refrigerate for at least 1 to 2 hours, before serving.

4. Just before serving, add flaked crab-meat to the sauce and mix gently.

5. On 6 individual plates neatly arrange cucumber slices on the outer edge, slightly overlapping them.
6. Place a lettuce leaf in the center.
7. Spoon the crab salad onto the lettuce
8. Garnished salad with chopped chives and serve immediately.