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Crab Louie recipe

500 g (17.6oz) jumbo lump crabmeat
125 g (4.4oz) mayonnaise
125 g (4.4oz) creme fraiche or sour cream
1 tsp ground espelette pepper
3 tbsp chives, sliced thinly
2 tbsp tarragon leaves, sliced thinly
4 flat-leaf parsley sprigs, leaves picked and thinly sliced
2 tbsp chervil, finely chopped
1 tbsp Dijon mustard
2 hard-boiled eggs, peeled and grated
0.5 lemon, juice only
1 shredded cos (romaine) lettuce, to serve
8 lemon chunks, to serve


Lay the crab out on a tray, picking out any shell. Add the remaining ingredients, except the lettuce and lemon chunks, and mix together until combined. Cover and chill in the fridge until ready to serve; the salad is best served within a few hours, on a bed of lettuce, with some lemon chunks for squeezing over.

Source: www.lovefood.com