crab louis via crab barbie
Crab Louis is usually served with hard-boiled eggs and not with strawberries. I added a poached egg and strawberries for a rich and bright plate.
prep time
35 Min
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- DRESSING
- 1 cup mayonnaise
- 4 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- DISH
- 16 ounces lump crab meat picked over for shells
- 2 cups shredded lettuce
- 1 medium cucumber, peeled and diced
- 2 medium tomatoes, diced
- 2 cups strawberries, chopped
- 4 large eggs
- 1 tablespoon white vinegar
- 0 - salt and pepper
How To Make crab louis via crab barbie
-
Step 1Mix the ingredients for the dressing together and refrigerate for 30 minutes.
-
Step 2Mound the lump crab meat in the middle of 4 plates. Arrange the lettuce, tomatoes, cucumbers, and strawberries around the crab. Drizzle the dressing over the salad.
-
Step 3Bring a pot of water to a brisk simmer and add the vinegar. Break the eggs into separate containers. Cooking one at a time, briskly swirl the water into a vortex and add the egg. Cook about 3 minutes until the white is set. Remove with a slotted spoon and place on top of the crab mound, and season the egg with salt and pepper. Repeat.
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