Recipe: Crab Louis Seattle

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Crab Louis Seattle

Recipes > Crab Louis Seattle

Crab Louis Seattle

		=== CRAB LOUIS DRESSING ===
1 cup		Mayonnaise
1/4 cup		Chili sauce (ketchup style)
1/4 cup		Whipping cream
1 1/2 Tbs		Minced green sweet bell pepper
3 Tbs		Minced onion
1		Hard-boiled egg, grated
1 tsp		Worcestershire sauce
2 tsp		Fresh parsley, chopped
1 tsp		Lemon juice, fresh
		Freshly-ground black pepper, to taste
		Salt, to taste
		=== THE SALAD ===
		Whole iceberg lettuce leaves
		Iceberg lettuce, shredded
		Hard-boiled eggs, sliced
		Black olives, pitted
		Green sweet bell pepper, cut into rings
		Crabmeat, legs included
		Louis dressing

The above recipe makes about 2 cups of the Louis dressing. Jeff didn't provide quantities for the salad ingredients.

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, 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.

Comments: 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.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-17-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-28-1994

Servings: 1

Recipe Type

Crab, Salads/Dressings, Seafood

Recipe Source

Source: Jeff Smith

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