Crab Louis Recipe
Ingredients
| 1 cup mayonnaise or salad dressing | ||
| Heavy cream | 1/4 Cup (16 tbs), Whipped | |
| Chili Sauce | 1/4 Cup (16 tbs) | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped green onions and tops | ||
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Head of lettuce | 1 Large | |
| 2 to 3 cups cooked crab meat, or 2 6 1/2-ounce cans, chilled | ||
| 2 large tomatoes, cut in wedges | ||
| 2 hard-cooked eggs, cut in wedges | ||
| Paprika | ||
Directions
Combine mayonnaise, whipped cream, chili sauce, green pepper, green onion, and lemon juice.
Salt to taste.
Chill.
Makes about 2 cups of Louis Dressing.
Line 4 large plates with lettuce leaves.
Shred rest of lettuce and arrange on leaves.
Remove bits of shell from crab meat.
Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
Circle with wedges of tomato and egg.
Sprinkle with salt.
Pour 1/4 cup Louis Dressing over each salad.
Sprinkle with paprika.
Top with reserved claw meat.
Pass remaining dressing.
Salt to taste.
Chill.
Makes about 2 cups of Louis Dressing.
Line 4 large plates with lettuce leaves.
Shred rest of lettuce and arrange on leaves.
Remove bits of shell from crab meat.
Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
Circle with wedges of tomato and egg.
Sprinkle with salt.
Pour 1/4 cup Louis Dressing over each salad.
Sprinkle with paprika.
Top with reserved claw meat.
Pass remaining dressing.
Chef
