Crab Louis Recipe

American Salad

More American Salad Recipes

Ingredients:

2 medium-size heads iceberg lettuce (about 1 lb each)
1/4 cup whipping cream'
1 cup mayonaise
1/4 cup tomato based chili sauce
1/4 cup chopped green bell pepper
1/4 cup chopped green onions (including tops)
Lemon juice
2 cooked large Dungeness crabs (2 - 2 1/2 lbs each), cleaned, cracked, and meat removed from shells
4 large firm-ripe tomatoes, cored, each cut into 6 wedges
4 hard cooked eggs, each cut into 6 wedges
salt

Directions:

Cut cores from lettuce and discard; break off and discard coarse outer leaves. Rinse lettuce (from core end) under cold running water; shake to remove excess water. Wrap lettuce in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Beat cream until it holds soft peaks; stir together whipped cream, mayonaise, chili sauce, bell pepper, and onions. Season to taste with lemon juice.
Line 4 large plates with outer lettuce leaves; place body meat of crab on shredded lettuce. Arrange tomato and egg wedges equally around crab. Pour enough dressing over salads to cover crab; garnish with crab legs. Offer remaining dressing to spoon over salad. Season salad with salt to taste.

4 servings each with 719 calories, 29 grams protein, 30 grams carbohydrate, 57 grams total fat, 401 mg cholesterol, 699 mg sodium

A classic!

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Submitted 6/13/05.
Source: Sunset magazine
Submitted By: Dale Studebaker
goninergal@yahoo.com
Crab Louis


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