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Crab Louis Recipe |
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Ingredients 1 medium head iceberg lettuce 2 7-ounce can s crab meat, chilled and drained 2 large tomatoes, cut into wedges 2 hard-cooked eggs, cut into wedges Louis Dressing Paprika 1 lemon, cut into wedges
Method Line each of 4 individual salad plates with a large lettuce leaf. Tear remaining lettuce into bite-size pieces and pile atop lettuce-lined plates. Break crab meat into pieces, removing cartilage and reserving 4 large segments of crab meat. Place remaining crab meat on lettuce. Arrange tomato wedges and egg wedges around meat. Lightly salt tomatoes and eggs. Pour 1/4 cup of the Louis Dressing over each salad. Sprinkle paprika atop, Top with reserved crab meat, To serve, pass the additional dressing and lemon wedges. Makes 4 servings.
Louis Dressing: Combine 1 cup mayonnaise or salad dressing, 1/4 cup chili sauce, 1/4 cup finely chopped green pepper. 1/4 cup finely chopped green onion, 1 teaspoon lemon juice, and dash salt. Beat 1/4 cup whipping cream to soft peaks. Fold into mayonnaise mixture. Cover; chill. Makes 2 cups.
Per 1/4 serving: 17 g carbohydrates,642 calories,12 g fat,23 g Protein,55 mg sodium
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