Serious Eats: Talk

Tweak this Crab, Louis !

This being Dungeness Crab season, of course, I thought of serving Crab Louis for New Years Eve 2013. A classic.

What do you like in yours besides the Crab?
What else do you put in?
What do you leave out?
Would you care to tweak the following recipe?

Wolfgang Puck's Crab Louis

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
1/4 red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

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