Crab Louis Seattle – We Love God!

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

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	T	Minced green bell pepper
3	T	Minced yellow onion
1		Egg, hard boiled and grated
1	t	Worcestershire sauce
2	t	Chopped fresh parsley
1	T	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

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.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 382 Calories From Fat: 280 Total Fat: 31.7g Cholesterol: 194.8mg Sodium: 621.5mg Potassium: 231.6mg Carbohydrates: 18.7g Fiber: 1.8g Sugar: 4.8g Protein: 7.2g