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The Lenten Cook Book: Louie Salad

Louie Salad

Lisa Dorr-Pozos

After we went crabbing and ended up with more bounty than we expected, we wanted a way to enjoy the taste of the crab. I loved Crab Louis when I was a kid but traditional recipes were heavy on calories thanks to cream, sour cream, mayonnaise, etc. I devised this lighter version and we’ve enjoyed all the flavor many times since.

½ cup cocktail sauce

¼ cup white wine vinegar

½ teaspoon black pepper

¼ teaspoon salt

1/8 cup Worcestershire Sauce

1/4 cup lemon juice

1 small shallot, minced

1/8 cup honey

¾ cup- 1 cup extra virgin olive oil

4 tbsp dried parsley leaves

Combine all ingredients (adjusting for taste and consistency) For a classic Louis salad base, layer iceberg lettuce with sliced, hardboiled egg, black olives, tomatoes wedges, sliced avocado, and the seafood. Cooked baby shrimp or crab meat (fresh, lump or even canned and drained) are ideal.

 

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