Servings: 8 | Time: 25 minutes
I created this recipe with my mom, dad and grandmother in mind. They love crab and shrimp louie.
For Louie Sauce, in blender or food processor combine egg yolks and 2 tablespoons lemon juice. Pulse several seconds to combine. With the machine running, slowly drizzle canola oil and olive oil through opening in lid until incorporated and a thick emulsion forms.
Transfer sauce to bowl. Stir in ketchup, shallot, paprika, and hot sauce. Season to taste with salt and additional lemon juice.
For Corn Pancakes, preheat oven to 200°F. In medium bowl combine flour, cornmeal, baking powder, baking soda, and salt. In another bowl, beat together eggs, milk, and canola oil. Add to dry ingredients; whisk until smooth. Stir in corn.
Heat greased griddle over medium. Spoon batter in 2-tablespoon portions onto hot griddle. Cook 1 to 1½ minutes until edges are dry. Turn; cook about 1 minute more or until golden. Keep warm in oven until ready to serve.
To assemble, in large bowl combine crabmeat and ¾ cup of the Louie Sauce. Season to taste with salt and pepper.
Line platter with lettuce leaves and fresh dill. Top with crab mixture and shrimp. Serve with lemon wedges, the remaining Louie Sauce, and warm Corn Pancakes. Makes 8 servings.
*Tip: If you do not want to use raw egg yolks in the sauce, place 2 whole eggs in a pan of boiling water; boil 1 minute. Using a slotted spoon, transfer eggs to ice water and cool completely. Separate egg yolks from egg whites and use as directed.
To Make Ahead: Corn pancakes can be made ahead, placed in an airtight container, and chilled up to 1 day. To reheat, wrap pancakes in foil. Heat in a 350°F oven 10 minutes.
2 egg yolks*
2 to 3 tablespoons lemon juice
1 cup canola oil
¼ cup olive oil
1 tablespoon ketchup
1 teaspoon finely chopped shallot
½ teaspoon paprika
3 dashes hot pepper sauce
1 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups milk
¼ cup canola oil
1 cup fresh sweet corn, cut from cobs, blanched and cooled
4 cups fresh lump crabmeat or canned refrigerated lump crabmeat (1½ pounds), drained
Kosher salt and freshly ground black pepper
2 heads butterhead (Boston or Bibb) lettuce
1 bunch fresh dill
1 pound extra-large (16 to 20 per pound) shrimp, peeled, deveined, and cooked
2 lemons, cut into wedges