Crab Louis Recipe
Ingredients
| Bibb lettuce - 4 cups | ||
| Lettuce | 4 Cup (16 tbs), shredded | |
| Cooked crab meat - 2 to 3 cups (OR Crab meat - 2 cans of 7 1/2-ounces, chilled and drained | ||
| Tomatoes | 2 | |
| Hard-cooked eggs - 2, sliced | ||
| Ripe Olives - Pitted | ||
| Mayonnaise | 1 1/2 Cup (16 tbs) (For Louis Dressing:) | |
| Chili Sauce | 1/4 Cup (16 tbs) (For Louis Dressing:) | |
| Green onions | 3 Tablespoon, finley minced (For Louis Dressing:) | |
| Green pepper | 3 Tablespoon, finley minced (For Louis Dressing:) | |
| Lemon juice | 1 Tablespoon (For Louis Dressing:) | |
| Worcestershire sauce | 1 1/2 Teaspoon (For Louis Dressing:) | |
| Hot pepper sauce | 1/4 Teaspoon (For Louis Dressing:) | |
Directions
MAKING
1) With Bibb lettuce, line 4 salad cups.
2) Atop the salad cups, place the shredded lettuce.
3) Remove the cartilage from the crab meat if preferred and reserve the claw meat. Leave the remaining meat in chunks.
4) Arrange the meat over the shredded lettuce.
5) With tomato and egg, circle the meat and sprinkle salt all over.
6) Top with the claw meat and pour 1/4 cup of Louis Dressing on top (to make the Louis Dressing, simply whisk all the ingredients for the dressing together in a large bowl).
SERVING
7) Serve the salad as an appetizer or a side dish, at room temperature. Use the pitted black olives as garnish. Reserve the remaining dressing on serve it on the side.
1) With Bibb lettuce, line 4 salad cups.
2) Atop the salad cups, place the shredded lettuce.
3) Remove the cartilage from the crab meat if preferred and reserve the claw meat. Leave the remaining meat in chunks.
4) Arrange the meat over the shredded lettuce.
5) With tomato and egg, circle the meat and sprinkle salt all over.
6) Top with the claw meat and pour 1/4 cup of Louis Dressing on top (to make the Louis Dressing, simply whisk all the ingredients for the dressing together in a large bowl).
SERVING
7) Serve the salad as an appetizer or a side dish, at room temperature. Use the pitted black olives as garnish. Reserve the remaining dressing on serve it on the side.
Chef
