Crab louis seattle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ¼ | cup | Chili sauce (catsup style) |
| ¼ | cup | Whipping cream or Half-&-Half |
| 1½ | tablespoon | Minced green bell pepper |
| 3 | tablespoons | Minced yellow onion |
| 1 | Egg; hard boiled and grated | |
| 1 | teaspoon | Worcestershire sauce |
| 2 | teaspoons | Chopped fresh parsley |
| 1 | tablespoon | Fresh lemon juice |
| Salt & pepper to taste | ||
| Iceberg lettuce (whole leaves and shredded too); sliced hard-boiled eggs; pitted black olives; green sweet bell pepper rings; crabmeat, legs included; and the dressing) | ||
Directions
CRAB LOUIS DRESSING
THE SALAD
I cannot think of anything that is more typical of a fine lunch in Seattle than a Crab Louis. This is a grand salad, and a properly prepared one is laden with fresh Dungeness crabmeat. You can use other kinds of crabmeat, of course, but I want to stick to my Dungeness.
Mix all of the above together and chill.
Arrange a whole leaf of lettuce on each plate. Use a leaf that is large enough to form a sort of bowl. Put a handful of shredded lettuce in each bowl and then a good serving of crabmeat. Top with sliced eggs, olives, and pepper rings. Pass the Louis dressing and allow your guests to add a bit to their salads.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .