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Crab Louie Salad
- Lunch for
6
- Difficulty
Medium
Published 2014
This is another American classic. Legend has it first served at a San Franciscan restaurant called Solari’s in 1914, but it was almost certainly created before then. It is, frankly, hard to better as crab combos go, as it packs in all of the natural accompaniments and counterparts to the sweet/umami flavour of the seafood.
Ingredients
1 900 g 21 750 g 1l
Method
Okay, so first catch your crab... If you are using frozen, clearly you will need to defrost it. If you are using fresh, well, there is no great magic to it. First, always remember to handle the critter from behind. I once had to cook 200 giant crabs in an afternoon (long story) – let it suffice to say that I learned how to handle crabs the painful way. Myths are rife about the humane way to do
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