Crabmeat Louis Recipe
Ingredients
| Head of lettuce | 1 Small | |
| 1 1/2 cups cooked or canned lump crabmeat, chilled | ||
| Tomato | 1 Large, cut into wedges | |
| 2 hard-cooked eggs, sliced | ||
| 6 pimiento-stuffed olives, sliced | ||
Directions
MAKING
1. In four salad serving bowls, arrange the lettuce leaves
2. Arrange the crabmeat as a mound pm top of the leaves
SERVING
3. Garnish with tomato wedges, slices of egg and olives before serving
1. In four salad serving bowls, arrange the lettuce leaves
2. Arrange the crabmeat as a mound pm top of the leaves
SERVING
3. Garnish with tomato wedges, slices of egg and olives before serving
Chef
