Crab Louis Salad Recipe

1      Reviews by:    Dana Burton   An international dinner salad-Crab Louis. Chunks of crab meat, tomato wedges, and hard-cooked egg slices bask in the matchless Louis Dressing. Offer breadsticks on the side. Food Category:    Salads Cuisine Origin:    Northeastern    Servings: 4 Calories: 367 per serving Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   4 Minutes Total Time:   16 Minutes

INGREDIENTS

• 4 Bibb lettuce cups
• 8 cups shredded lettuce (1 large head)
• 2 to 3 cups cooked crab meat or 2 7 1/2-ounce cans crab meat, chilled and drained
• 2 large tomatoes, cut in wedges
• 2 hard-cooked eggs, sliced
• Pitted ripe olives
• For Louis Dressing:
• 1 cup mayonnaise or salad dressing
• 1/4 cup chili sauce
• 1/4 cup chopped green pepper
• 2 tablespoons sliced green onion with tops
• 1 teaspoon lemon juice
• 1/4 cup whipping cream, whipped

DIRECTIONS

• Line 4 salad plates with Bibb lettuce cups.
• Place shredded lettuce atop cups. If necessary, remove cartilage from crab meat. Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
• Circle with tomato and egg. Sprinkle with salt. Top with claw meat. Pour 1/4 cup Louis Dressing atop each salad. Top with olives. Pass remaining dressing.
• Louis Dressing: Fold 1 cup mayonnaise, 1/4 cup chili sauce, 1/4 cup chopped green pepper, 2 tablespoons sliced green onion with tops, and 1 teaspoon lemon juice into 1/4 cup whipping cream, whipped. Season to taste; chill thoroughly.

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