King Crab Louis

King crab is usually only available as cooked frozen crabmeat – minus its shell. However, sometimes, particularly in America, it can be bought whole, in its shell. Simply crack the claws to remove the meat. King Crab Louis is a superb salad dish with a rich mayonnaise dressing. Serve it for very special lunch with a well-chilled dry white wine.


1 cos lettuce, outer leaves removed, washed and separated into leaves

1 lb. king crabmeat, flaked

2 firm tomatoes, thinly sliced J cucumber, thinly sliced

4 hard-boiled eggs, thinly sliced

1 tablespoon capers


2 egg yolks, at room temperature

2 teaspoon salt

1 teaspoon dry mustard

1 teaspoon white pepper

8 fl. oz. olive oil, at room temperature

1 tablespoon white wine vinegar or lemon juice


3 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons tomato ketchup

1 teaspoon Worcestershire sauce

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh parsley

½ teaspoon salt

½ teaspoon black pepper

3 fl. oz. double cream , stiffly whipped

First, make the mayonnaise. Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayon-naise will curdle. After the mayonnaise has thickened, the oil may be added a little more rapidly. Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining lemon juice or vinegar. Taste for seasoning and add more salt, mustard and vinegar if desired.

Place the mayonnaise in the refrigerator to chill for at least 30 minutes.

To make the dressing, in a large mixing bowl, beat the mayonnaise, oil, lemon juice, tomato ketchup, Worcestershire sauce, chives, parsley, salt and black pepper together with a fork or a wooden spoon, beating until the ingredients are well blended. Add the whipped cream, a little at a time, stirring well until it is completely absorbed. Set the dressing aside.

Arrange the lettuce on a large serving dish and place the crabmeat in the centre of the dish. Spoon the dressing over the crabmeat and garnish with the tomatoes, cucumber, eggs and capers.

Serve at once.

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