Crab Louis Recipe
Ingredients
| Boston lettuce | 2 | |
| Frozen cooked crabmeat/3 cups fresh or canned crabmeat | 18 Ounce | |
| Hard boiled eggs | 4 | |
| Tomatoes | 4 | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Whipped heavy cream | 1⁄2 Cup (8 tbs) | |
| Catsup | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Chopped scallions | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2848 Calories from Fat 1986
% Daily Value*
Total Fat 226 g347.4%
Saturated Fat 37.2 g185.9%
Trans Fat 0 g
Cholesterol 1706.7 mg568.9%
Sodium 6081.2 mg253.4%
Total Carbohydrates 73 g24.5%
Dietary Fiber 11.1 g44.3%
Sugars 56.4 g
Protein 133 g265.2%
Vitamin A 372% Vitamin C 390.4%
Calcium 90.6% Iron 51.1%
*Based on a 2000 Calorie diet
Directions
Chill.
Arrange lettuce on a large, round serving plate and place 3 (6-oz.) pkgs. frozen, cooked crabmeat, defrosted (or 3 cups fresh or canned crabmeat) in center.
Form a ring of chopped, hard-cooked eggs (using 4) around crabmeat, then arrange 4 tomatoes, each cut into 6 wedges, on lettuce.
Serve with Louis dressing made by combining 1 cup mayonnaise with 1/2 cup each heavy cream, whipped, and catsup and 1/4 cup each chopped green pepper and chopped scallions.
Note:
A magnificent salad from the West Coast to feature Pacific crabmeat.
However, debate rages as to the exact recipe.
Some versions do not permit tomatoes, some sprinkle the salad with chives, and some spike the Louis dressing with 2 tablepoons chili sauce and 1/2 teaspoon Worcestershire to make a hotter sea food sauce.
Chef
