| 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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