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Fish Louis Salad In A Bread Bowl Recipe
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Whole wheat bread loaf/White bread loaf||1 (Unsliced, Round Variety)|
|Frozen split crab legs||12 Ounce, thawed (1 Package)|
|Cooked cod/Cooked halibut / whiting||8 Ounce, chilled|
|Torn spinach/Torn romaine||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 2065 Calories from Fat 847
% Daily Value*
Total Fat 94 g144.8%
Saturated Fat 22 g110.2%
Trans Fat 0 g
Cholesterol 498.1 mg166%
Sodium 3241.9 mg135.1%
Total Carbohydrates 155 g51.6%
Dietary Fiber 14.5 g58.1%
Sugars 24.3 g
Protein 138 g276.5%
Vitamin A 182.2% Vitamin C 96.2%
Calcium 89.7% Iron 92.6%
*Based on a 2000 Calorie diet
In another small bowl whip cream till soft peaks form.
Then fold the whipped cream into mayonnaise mixture.
Cover and chill dressing while preparing salad.
For bread shell, insert toothpicks around top edge of loaf.
Using the toothpicks as a guide, cut into, but not through, the loaf to form a cone.
Remove the bread cone.
Finish hollowing out the loaf, leaving a 1/4 -inch-thick shell.
Reserve the bread from the top and inside of the bread shell for another use, Remove crabmeat from shells, and then cut crab into bite-size pieces.
Break fish into large chunks.
For the salad, in a large bowl combine spinach or romaine and tomato.
Pour dressing over spinach mixture.
Toss lightly to coat.
Add crab and fish, then toss lightly again.