Crab Louis Seattle
| 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.
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Nutrition (calculated from recipe ingredients)
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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