KosherEye Faux “Crab” Louis

Adapted from Epicurious

This is a  great recipe to serve as a first course and it makes a beautiful presentation.  The recipe produces enough dressing to use with 2 pounds of "crabmeat".   The ingredients for the dressing are the basic amounts; we adjust according.


For dressing: 
1 cup mayonnaise
¼  cup ketchup-based chili sauce
¼ cup minced scallion
2 tablespoons Capers, rinsed
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled white horseradish
1 piece celery, diced
Salt, pepper to taste

1 pound  “crabmeat”* (optional: save 1 stick for decoration)

Lettuce, shredded
Hard-boiled eggs, quartered
Sliced avocado (mixed with fresh lime juice and cumin)
Cherry tomatoes
Black olives
Grilled fresh asparagus (optional)


Finely dice “crabmeat”.  

Whisk mayo & chili sauce; add remaining dressing ingredients.  Taste and adjust accordingly.  We add more horseradish for an extra "zip".   

Combine enough dressing w/"crabmeat" to hold it together.

Using a large platter, arrange the shredded lettuce to cover the platter.  Next, place the "crabmeat " salad in the middle of the platter and surround with the groups of veggies.  Optional:  cut the saved "crabmeat" stick into 2 or 3 pieces and place on top of the "crabmeat".

Place extra dressing in a bowl and pass separately.


Yield:  6 - 8 as first course

* For this recipe, we used Dyna-Sea Kosher  Crabmeat Sticks, Kof-K kosher

Recipes: Appetizers, Faux Crabmeat, Parve, Kosher

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