Crab Louie Salad
Recently I purchased a set of Art Deco Sundae glasses, with the intention of using them for making desserts, however being much more fond of salads than desserts I couldn’t resist using them for a killer salad! I decided to make a salad that would have been eaten around the time that the glasses were made and being used. A Caesar Salad was an option but Caesar Salads are everywhere nowadays, so I carried on looking for something a bit special.
Crab Louie was perfect for the glasses for three reasons, firstly it was created and most popular at the right time, secondly it had enough ingredients of varying textures and colours to give a nice layer effect in the glasses, and last but not least, the recipe sounded delicious.
The recipes I found for Crab Louie varied slightly, but they all included crab meat, crisp lettuce and a delicious Crab Louie dressing. Crab Louie dressing is similar to Thousand Island dressing, but more tangy. The other ingredients varied but typically included tomato, egg, cucumber, asparagus, spring/green onions and olives. Using a selection or all of these in a Crab Louie is down to personal preference, as is the preparation. Some like all the ingredients mixed with the dressing before serving, others prefer the dressing on the side.
I started by making the Crab Louie dressing, for this I used 1 cup of good mayonnaise, half a cup of Chilli Sauce, 1 tablespoon of lemon juice, and 1 teaspoon each of minced spring/green onion and green pepper. Mix all these ingredients together and season to taste with a little salt and black pepper. Leave the dressing to chill in the refrigerator.
Now, you can buy a whole crab and cook it yourself for the Crab Louie, the good thing about this is that you have the claws for decoration. However, it’s a messy and time consuming task extracting the meat, so I cheated and bought cooked crab meat for my salad.
The other ingredients I used were tomato, lightly steamed asparagus spears, one hard boiled egg, cucumber and a crisp Romaine Lettuce. I chopped all these into small pieces and then began the layering process in the glasses.
At the base of the glass I placed some of the lettuce, the layers continued with crab meat, dressing, asparagus, tomato, crab meat, dressing, egg, cucumber, crab meat and finally some more of the dressing. I sprinkled some paprika over the top, and my layered Crab Louie Salad was ready to eat, and it was delicious 
(1 votes, average: 5 out of 5)
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