Crab Louis Cocktail from Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations by D
What could be better with champagne (especially a French 75) than another “cocktail”? This dish reminds me a bit of dining at New Orleans’ Galatoire’s as a child, enjoying their Crabmeat...
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Ingredients
- grated lemon zest, for added flavor and garnish
- ⅛ teaspoon freshly ground black pepper (optional)
- ¼ teaspoon kosher salt (optional)
- 1 pound jumbo lump crabmeat, bits of shell removed
- 2 tablespoons louis sauce
- 3 cups shredded iceberg lettuce
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