Crab Louis Salad Recipe π¦π₯
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 3/4 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons chopped parsley
- 2 tablespoons vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon horseradish
- 1 pound lump crabmeat
- Lettuce leaves, for serving
Nutrition Facts (Per Serving):
- Calories: 144.2
- Fat: 1.5g
- Saturated Fat: 0.2g
- Cholesterol: 86.1mg
- Sodium: 665.5mg
- Carbohydrates: 4.8g
- Fiber: 1.1g
- Sugar: 1.9g
- Protein: 25.8g
Instructions:
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Prepare the Dressing:
- In a mixing bowl, blend together the mayonnaise, chili sauce, chopped parsley, vinegar, Worcestershire sauce, and horseradish until well combined.
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Combine with Crabmeat:
- Add the lump crabmeat to the dressing mixture and toss gently until the crabmeat is evenly coated with the dressing.
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Chill:
- Cover the bowl with plastic wrap and refrigerate the crab salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
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Serve:
- Arrange lettuce leaves on serving plates or a platter.
- Spoon the chilled crab salad onto the bed of lettuce leaves.
Serving Suggestions:
- Serve the Crab Louis salad with fresh fruit slices for a refreshing accompaniment.
- Pair with iced tea for a delightful lunch or snack.
- Garnish with additional parsley or a sprinkle of paprika for an extra pop of color.
Recipe Notes:
- For best results, use fresh lump crabmeat for a deliciously sweet and tender salad.
- Adjust the amount of horseradish according to your taste preference for a milder or spicier flavor profile.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Just give it a quick toss before serving to redistribute the dressing.
- Feel free to customize the salad with additional ingredients such as diced avocado, chopped hard-boiled eggs, or sliced cherry tomatoes for added flavor and texture.
Enjoy this Crab Louis Salad as a delightful addition to your lunch or snack menu! π¦π₯
