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Crab Louis Recipe
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Head of lettuce||1 Large|
|Cooked crab meat/Two 6 1/2-ounce cans crab meat, chilled||3 Cup (48 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Hard-cooked eggs||2 , cut into wedges|
Calories 621 Calories from Fat 475
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 180.7 mg
Sodium 476.3 mg19.8%
Total Carbohydrates 11 g3.8%
Dietary Fiber 4.6 g18.6%
Sugars 5 g
Protein 25 g50.3%
Vitamin A 244.9% Vitamin C 88.9%
Calcium 8.1% Iron 13%
*Based on a 2000 Calorie diet
Salt to taste.
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.