| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Meats | American | Seafood | 4 | Servings |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1/4 | c | Chili sauce (catsup style) |
| 1/4 | c | Whipping cream or Half-&-Half |
| 1 1/2 | tb | Minced green bell pepper |
| 3 | tb | Minced yellow onion |
| 1 | Egg; hard boiled and grated | |
| 1 | ts | Worcestershire sauce |
| 2 | ts | Chopped fresh parsley |
| 1 | tb | Fresh lemon juice |
| Salt & pepper to taste | ||
| Iceberg lettuce (whole leaves and shredded too); sliced hard-boiled eggs; pitted black olives; green sweet bell pepper rings; crabmeat, legs included; and the dressing) |
INSTRUCTIONS
CRAB LOUIS DRESSING THE SALAD I cannot think of anything that is more typical of a fine lunch in Seattle than a Crab Louis. This is a grand salad, and a properly prepared one is laden with fresh Dungeness crabmeat. You can use other kinds of crabmeat, of course, but I want to stick to my Dungeness. Mix all of the above together and chill. Arrange a whole leaf of lettuce on each plate. Use a leaf that is large enough to form a sort of bowl. Put a handful of shredded lettuce in each bowl and then a good serving of crabmeat. Top with sliced eggs, olives, and pepper rings. Pass the Louis dressing and allow your guests to add a bit to their salads. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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