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.
yield
4 serving(s)
prep time
35 Min
method
Stove Top
Ingredients For crab louis via crab barbie
- DRESSING
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1 cmayonnaise
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4 Tbspketchup
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1 TbspWorcestershire sauce
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1 Tbspred wine vinegar
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2 tspfresh lemon juice
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1 Tbspsugar
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1/4 tspsalt
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1/8 tspwhite pepper
- DISH
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16 ozlump crab meat picked over for shells
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2 cshredded lettuce
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1 mdcucumber, peeled and diced
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2 mdtomatoes, diced
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2 cstrawberries, chopped
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4 lgeggs
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1 Tbspwhite vinegar
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0salt and pepper
How To Make crab louis via crab barbie
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1Mix the ingredients for the dressing together and refrigerate for 30 minutes.
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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.
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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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