Crab louis seattle

Yield: 4 Servings

Measure 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 \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)



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, .

Similar recipes