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