Crab Louie

We blog about this recipe here.

Crab Louie

  • Servings: 1 big crab should feed 2 people
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Homemade Horseradish

  • 8-10″ piece of horseradish root, peeled and chopped
  • 2 T water
  • 1 T white vinegar
  • pinch salt

Put all the ingredients in a food processor (being careful not to rub your eyes after handling the fresh horseradish) and process until well ground.  Transfer the horseradish to a jar and refrigerate.  It will keep 3-4 weeks.

Crab Louie Dressing (enough for 4 hearty eaters)

  • 3/4 c mayonnaise
  • 3/4 c ketchup
  • 3 tsp horseradish (or to taste)

Crab Louie Salad

  • Romaine or Baby Gem lettuce, chopped or torn into bite-size pieces
  • Avocados, cut into bite-size pieces or sliced, and placed on top of the lettuce

Accompaniments: lemon slices and slices of top-notch artisan bread – traditionally sour dough


  • One beautiful bowl of cracked crab pieces, surrounded by lemon slices
  • One bowl of salad/avocado mix
  • Crab Louie Dressing
  • Bread

Recipe brought to you by Maxine and Leigh and

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