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Crab Louie Salad with Grilled Romaine and Horseradish Crema Gel


This amazing jumbo lump crab meat salad is as delicious and cooling as it is beautiful.  It does take a bit of planning but it is very simple to execute, and will never fail to elicit ooh’s and aaah’s from your family and friends.



8 oz jumbo lump crab meat

3 hearts of romaine

1 pint cherry heirloom tomatoes

6 oz Mexican Crema

1 packet unflavored gelatin

2 oz prepared horseradish

1 tsp salt

1/2 tsp white pepper

12 ripe avocados, depending upon size

For the Chive Vinaigrette

1.5 TBS chopped Chives

1 TBS white wine vinegar

1 tsp dijon mustard

1 tsp minced shallots

1 tsp honey

3 TBS EVOO (good stuff, don’t use the off brands, it’s probably not even all olive oil)

salt and pepper, to taste

For the “Louie” remoulade sauce

1 cup mayo

3 TBS brown spicy mustard or Whole Grain Mustard

1 TBS prepared horseradish

1 TBS minced fresh Italian Parsley

2 tsp sweet pickle relish

1 clove garlic, minced

1 tsp Lucky 7 Seasoning

1 tsp Hungarian Paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano

1/4 tsp cayenne


Ahead of time, prepare the following:

For the “Louis sauce” mix all ingredients and refrigerate.

For the “Chive vinaigrette,” this is best made right before serving.  However, you can make ahead and refrigerate.  Please remove from fridge at least 1 hour before serving in order for Olive oil to go back to room temp.

-Add all ingredients except olive oil.  While whisking constantly, drizzle in olive oil to form emulation.  Taste for salt and pepper, and set aside.

For the Horseradish Crema

Add crema, salt, pepper, and horseradish to a bowl and incorporate.  In a separate dish, dissolve gelatin sheet in water according to directions. Mix in with crema mixture, and pour onto non-stick surface.  Refrigerate for a minimum of 12 hours.

Using a food mold cutter of around 3″ diameter, cut 4 cuts out of horseradish crema.

Slice avocados into very thin slices.

Slice tomatoes in half

GENTLY toss crab meat with just enough remoulade to coat crab meat

Set out 4 appetizer plates.  If you have multiple food molds you can do this assembly line fashion. If you have just one, make each plate separately.

Lay a double layer of avocado slices on the bottom.

Using a spatula, lift cut outs of crema gelee and place over mold, then drop into place.

Fill mould with tossed crab meat, then top with micro greens.

On plate, add cut tomatoes and drizzles of chive vinaigrette.