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Love at First Bite

Recipes to whet a gourmet’s appetite  
Delicious desi and other culinary delights are presented in quick recipes for easy preparation to give you and your guests an unforgettable gastronomical experience.

 

Deviled Crab Louis

Ingredients
(For Deviled Louis Dressing)
1 C.                  Salsa (any of your favourite kind)
1 T.                  Tobasco
2 T.                  Lemon juice
1 tsp.                Sugar
1/4 C.               Whole milk
2 C.                  Mayonnaise

(For the Salad)
2 heads        Romaine lettuce
1 head         Iceberg lettuce
4                Belgian endive, separated into leaves
1/2 bunch   Parsley, chopped
2 lbs.         Jumbo lump cooked crab meat
8               Eggs, hard-boiled and cut into quarters
8 pcs.         Roma tomatoes, cut into quarters
1 bunch      Chives, minced
Lemon wedges to garnish

Method:  Mix all the ingredients for the dressing in a blender, except for the mayonnaise and blend till smooth.  Pour contents into a bowl and stir in mayonnaise.  Keep aside.

Shred 1 head romaine and 1 head iceberg lettuce.  Line 8 salad plates with romaine leaves and Belgian endive leaves, creating a star shape.  Mix shredded romaine and iceberg lettuce with chopped parsley and coat with enough Deviled Louis dressing to bind.  Place mixture in centre of the endive star and put 4 ounces of the crab on the mixture.

Alternate 1 hard-boiled egg and 1 tomato per plate around the endive star.  Coat remaining crab with 1 tablespoon of dressing and place on each plate.  Garnish the plate with the chives and lemon wedges. 

Serves 8.

 

 

 

 

 

 

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