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Classic Crab Louis Recipe
|Louis dressing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Iceberg lettuce head||1|
|Crab meat||1 Pound|
|Tomatoes||2 Medium, cut into wedges|
|Hard cooked eggs||2 , cut into wedges|
|Mayonnaise/Other mayonnaise||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Tomato based chili sauce||4 Tablespoon|
|Lemon juice||1 Tablespoon|
|Hot pepper sauce||4 Drop (Adjust Quantity As Per Taste)|
|Green bell pepper||1⁄4 Cup (4 tbs), diced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2308 Calories from Fat 1546
% Daily Value*
Total Fat 176 g271%
Saturated Fat 25.5 g127.3%
Trans Fat 0 g
Cholesterol 621.8 mg
Sodium 4283.9 mg178.5%
Total Carbohydrates 90 g30%
Dietary Fiber 12 g48%
Sugars 25.4 g
Protein 99 g199%
Vitamin A 160.3% Vitamin C 212.4%
Calcium 41.5% Iron 27%
*Based on a 2000 Calorie diet
Cover; refrigerate at least 1 hour to let flavors blend.
Rinse, core and drain lettuce.
Pull off 4 large outer leaves; place 1 lettuce leaf on each of 4 plates.
Shred enough remaining lettuce to make 6 cups.
Refrigerate any remaining lettuce for another use.
Place shredded lettuce on lettuce leaves.
Flake crabmeat; remove any cartilage.
Arrange crabmeat evenly over shredded lettuce.
Spoon about half of dressing over crabmeat.
Garnish each plate with tomato wedges, egg wedges, capers and olives