print this recipe email to a friend Crab Louis Makes 4 lunch servings Most reports agree that this dish was first created in San Francisco around the turn of the century. ingredients 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic® or Seafood Magic® or Shrimp Magic® 1 teaspoon dry mustard 1/2 teaspoon ground cinnamon 2 tablespoons olive oil 1 cup chopped onions 1 cup chopped green bell peppers 1/2 cup chopped celery 2 eggs 1 egg yolk 1/4 cup tarragon vinegar 1 cup vegetable oil, in all 1 tablespoon prepared Dijon mustard 1 fresh tomato, cut into 8 wedges 1 pound lump crabmeat, picked over for shells and cartilage 1/2 cup diced tomatoes 1/2 cup chopped green onion tops, plus extra for garnish 3 hard-boiled eggs, peeled and chopped 2 cups shredded lettuce Tomato wedges Sliced black olives how to prepare Combine the first 3 ingredients thoroughly in a small bowl to make the seasoning mix.  Makes 2 tablespoons plus 2-1/4 teaspoons. Heat the olive oil in an 8-inch skillet over high heat.  When the oil is hot, add the onions, bell peppers, and celery and 1 tablespoon plus 2 teaspoons of the seasoning mix.  Cook, stirring and shaking the pan occasionally, until the onions are golden brown, about 5 to 6 minutes.  Remove from the heat and set aside to cool. Process the raw eggs, egg yolk, and vinegar in a food processor or blender, until blended, about 10 to 15 seconds.  With the machine running, slowly drizzle in ½ cup of the vegetable oil in a thin stream.  Add the mustard, tomato wedges, 1 teaspoon of the seasoning mix, and the cooled cooked vegetables, scraping all the seasoning from the skillet.  Process until thoroughly blended, about 1 minute.  Drizzle in the remaining ½ cup vegetable oil and process until the dressing is creamy and smooth, about 1 minute. Combine the crabmeat, diced tomatoes, green onions, hard-boiled eggs, and the remaining seasoning mix in a large bowl.  Toss well.  Gently fold in 1-1/2 cups of the dressing. For each serving, place ½ cup of the shredded lettuce on a plate and sprinkle 2 tablespoons of the dressing over the lettuce.  Cover with about 1 cup of the crab mixture and top with 2 tablespoons more dressing.  Garnish with tomato wedges, sliced olives, and green onions. Copyright © 1991 by Paul Prudhomme

Price: $3.00 Quantity: Blackened Redfish Magic 2 oz. One taste of a dish prepared with this blend, and you'll understand how all the "Magic" got started! Chef Paul's now world-famous Blackened Redfish Magic captures the essence of Southern Lou...

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