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home > recipes > salads and dressings > crab louis
This recipe serves 4 but does NOT keep very well. Serve this soon after it has chilled! 2 Tbsp reduced-fat mayonnaise 2 Tbsp coarse ground mustard 1 Tbsp extra virgin olive oil 2 tsp fresh lemon juice 2 Tbsp shallot (minced) 1/8 tsp cayenne pepper 1 lb fresh crabmeat Mix mayonnaise and mustard until well blended. Add the olive oil gradually, whisking until smooth. Add the minced shallot, lemon juice and cayenne pepper and blend together. Add crab and fold together very gently. Chill well for at least an hour before serving. This makes 8 appetizer salads or 4 entrée sized salads.

Crab Louis


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list all recipes for SALADS (258)
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list all recipes by AMANDA (175)


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keyword: louis
ethnicity: french
recipes for salads
recipes by amanda
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(posted April 24, 2007)

This recipe serves 4 but does NOT keep very well. Serve this soon after it has chilled!

2 Tbsp reduced-
fat mayonnaise
2 Tbsp
coarse ground mustard
1 Tbsp extra virgin
olive oil
2 tsp fresh
lemon juice
2 Tbsp
shallot (minced)
1/8 tsp
cayenne pepper
1 lb fresh crabmeat

Mix
mayonnaise and mustard until well blended.

Add the
olive oil gradually, whisking until smooth.

Add the minced
shallot, lemon juice and cayenne pepper and blend together.

Add
crab and fold together very gently. Chill well for at least an hour before serving. This makes 8 appetizer salads or 4 entrée sized salads.


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