Crab Louie


  • 4 parts Kelchner's Tartar Sauce
  • 1 part Kelchner's Cocktail Sauce
  • Splash of Worcestershire sauce
  • a squeeze of lemon 
  • 3/4 pound asparagus
  • Two 6-ounce romaine hearts
  • One 6-ounce thinly sliced seedless cucumber
  • 4 thinly sliced large radishes
  • 4 medium tomatoes
  • 4 hard-boiled eggs
  • 1 pound blue crab meat


In a bowl, mix Kelchner's Tartar Sauce, Kelchner's Cocktail Sauce, Worcestershire sauce, lemon juice. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the blue crab meat and serve. Add dressing on top.

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