Crab Louis Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Lump crabmeat1 1⁄2 Pound
 Boston lettuce/Romaine lettuce2 Cup (32 tbs), shredded
 Mayonnaise1 Cup (16 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Chili sauce1⁄4 Cup (4 tbs)
 Green pepper2 Tablespoon, chopped
 Scallion2 Tablespoon, chopped
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper To Taste
 Milk2 Tablespoon (Use if required) (Optional)
 Hard boiled egg4 , peeled and quatered
 Tomato2 Large, peeled and cut in 8 pieces 4 individual bowls

Nutrition Facts

Serving size

Calories 766 Calories from Fat 515

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 302.3 mg

Sodium 1148.7 mg47.9%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.9 g7.6%

Sugars 4.4 g

Protein 49 g98.5%

Vitamin A 48.7% Vitamin C 37.8%

Calcium 7.2% Iron 8.4%

*Based on a 2000 Calorie diet

Directions

Method Arrange lettuce in bowls and pile crab meat on top.
For dressing: combine all ingredients and season to taste.
Dilute dressing with a little milk if necessary; spoon over crab meat.
Ar- range the pieces of egg and tomato around the edge of the bowls.
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