Crab Louis
Serves 4
Per serving:
Calories: |
293.55 |
Protein: |
13.64 g |
Carbohydrates: |
7.58 g |
Total fat: |
23.14 g |
Sat. fat: |
3.74 g |
Cholesterol: |
236.95 mg |
Sodium: |
543.61 mg |
Fiber: |
1.08 g |
¼ cup Hellmann's or Best Foods Real Mayonnaise
¼ cup plain nonfat yogurt
¼ cup French dressing
1 teaspoon tarragon vinegar
¼ teaspoon granulated sugar
1 tablespoon Muir Glen Sweet Relish
1 tablespoon low-salt ketchup
1 tablespoon chopped black olives
1 teaspoon freeze-dried chives (or 1 tablespoon snipped fresh chives)
½ teaspoon horseradish
½ teaspoon Lea & Perrins Worcestershire Sauce
¼ teaspoon freshly ground black pepper
4 cups mixed salad greens
2 cups cooked crabmeat, chilled
4 hard-boiled eggs, finely chopped
Optional: Fresh chives, snipped, for garnish
Optional: Roasted red pepper, cut into strips or chopped, for garnish (see instructions for roasting peppers)
In a small bowl, mix together the mayonnaise, yogurt, French dressing, vinegar, sugar, relish, ketchup, black olives, chives, horseradish, Worcestershire sauce, and black pepper. (Optional: Mix 1 of the chopped eggs into the dressing.)
Toss the salad greens with half of the dressing. Arrange a cup of dressed salad greens on each of 4 plates. Top each salad with the crabmeat, shaped into a mound in the center of the salad. Circle each mound of crabmeat with chopped egg. Make an indentation in the crabmeat and fill with equal portions of the remaining dressing. Garnish with fresh snipped chives, roasted red pepper, and additional freshly ground black pepper, if desired.
Roasted Red (or Other) Peppers
THE TRADITIONAL METHOD of roasting a red pepper is to use a long-handled fork to hold the pepper over the open flame of a gas burner until it's charred. Of course, there are a variety of other methods as well.
Place the pepper on a rack set over an electric burner and turn it occasionally, until the skin is blackened. This should take about 4 to 6 minutes.
You can also put the pepper over direct heat on a preheated grill. Use tongs to turn the pepper occasionally.
Another method is to broil the pepper on a broiler rack about 2″ from the heat, turning the pepper every 5 minutes. Total broiling time will be about 15 to 20 minutes, or until the skins are blistered and charred.
You can also roast a pepper by placing it on a baking sheet treated with nonstick spray and baking it in a 400° oven for 20 to 30 minutes. (The skin of the pepper will not get as dark using this method.)
The key to peeling the peppers is letting them sit in their steam in a closed container until they are cool. Seal the peppers in either a brown paper bag, a plastic bag, or a bowl covered with plastic wrap. Once the peppers are cool, the skin will rub or peel off easily. Keep the pepper whole to peel it, then cut off the top and discard the seeds and rib membrane.
Store roasted peppers in a plastic bag in the refrigerator for a few days. To preserve them for a week, cover the roasted pepper completely with extra-virgin olive oil and refrigerate in an airtight container. Be sure to account for any oil that remains on the roasted pepper when you use it. You can use the oil, too! It absorbs some of the pepper's flavor, and is a delicious addition to salad dressings.
