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Crab Louis    CD    HD    10mins  plus chilling

Serves 4     Cold    Shellfish    Seafood   Herbs  Hors d'oeuvre   Starter  Appetizer



For the sauce

300ml/10 fl.oz. Mayonnaise

2 tbsp Tomato Ketchup

Worcestershire Sauce

3 tbsp Olive Oil

1 tbsp Wine Vinegar

2 tbsp Finely chopped Onion

2 tbsp Finely chopped Parsley

6 tbsp Double Cream, whipped

Salt & pepper

1-2 tbsp Pimento stuffed Olives

Other ingredients

450g/1lb Crabmeat, flaked

4 Large Tomatoes

4 Hard boiled Eggs





1. Blend together the mayonnaise, tomato ketchup, Worcestershire sauce, olive oil, wine vinegar, onion, parsley and whipped cream. Season to taste with salt and freshly ground pepper. 


2. Stir in the chopped stuffed olives, and chill for 1-2 hours.


3. To serve  -  Add the crabmeat to the olive mixture. Cut the tomatoes in half and place two halves on individual salad plates. Pile the crab salad on the tomatoes and garnish with lettuce and sliced hard boiled eggs.


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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