Ingredients
- 1/2 large head iceberg lettuce, shredded
- 3 cups (3/4 L) cooked crabmeat
- 1 cup((1/4 L)mayonnaise
- 1/3 cup(3/4 dL)whipped cream
- 4 tablespoons chili sauce
- 2 teaspoons grated onion
- Pinch of cayenne pepper
Directions
Arrange the lettuce on four salad plates. Divide crabmeat and place on top. Combine remaining ingredients and mix until well blended. Spoon over each serving of crabmeat. Serves 4
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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Crab Louis