Crab Louis With Cucumber Recipe
Ingredients
| Mayonnaise | 1 Cup (16 tbs) (For Sauce:) | |
| Ketchup | 2 Tablespoon (For Sauce:) | |
| Olive oil | 3 Tablespoon (For Sauce:) | |
| Wine vinegar | 1 Tablespoon (For Sauce:) | |
| Onion | 2 Tablespoon, grated (For Sauce:) | |
| Parsley | 2 Tablespoon, finely chopped (For Sauce:) | |
| Heavy cream | 6 Tablespoon, Whipped (For Sauce:) | |
| Salt | 1 To taste (For Sauce:) | |
| Ground black pepper | 1 To taste (For Sauce:) | |
| Cayenne - a pinch | ||
| Stuffed or ripe pitted olives - 1 to 2 tablespoons, chopped | ||
| Cooked crabmeat - 2 cups, flaked | ||
| Cucumber | 1 Large, unpeeled (For Salad:) | |
| Lettuce leaves - a small bunch | ||
| Chives | 2 Tablespoon, chopped (For Salad:) | |
Directions
MAKING
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.
FINALIZING
4. Just before serving, add flaked crab-meat to the sauce and mix gently.
SERVING
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.
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.
FINALIZING
4. Just before serving, add flaked crab-meat to the sauce and mix gently.
SERVING
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.
Chef
