Yield: 4 Servings
|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 \N||Egg; hard boiled and grated|
|1 teaspoon||Worcestershire sauce|
|2 teaspoons||Chopped fresh parsley|
|1 tablespoon||Fresh lemon juice|
|\N \N||Salt & pepper to taste|
|\N \N||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)|
CRAB LOUIS DRESSING
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, .