Crab Louis Recipe

This Crab Louis recipe goes well as an appetizer, a light lunch or as the main dish. It just depends how big your appetite is! This recipe will go a long way as it serves 4 as a meal.

Ingredients:

• 1-Medium-sized Head of Lettuce (Romaine)-Washed in Cold Water
• 1-Pound Fresh Crab Meat-shelled (3-Cans Crab Meat)
• 2-Large Tomatoes-Cut into Wedges
• 2-Hard Boiled Eggs-Cut into Wedges
• Crab Louis Dressing-(Recipe Below)
• 1-Lemon-Cut into Wedges
• Paprika

Tear off 4 large lettuce leaves from the head of lettuce. Set aside.
Tear remaining lettuce into bite sized pieces.
Take 4 salad plates and place one leaf of lettuce on each.
Top each leaf with torn lettuce.
Reserve 4 large pieces of crab meat and flake the rest.
Arrange the flaked crab meat, tomatoes, and eggs on lettuce.
Drizzle with the Crab Louis Dressing.
Garnish with the reserved large crab meat and lemon.
Sprinkle with paprika.

Crab Louis Dressing Recipe

• 1/2 Cup-Mayonnaise
• 1/4 Cup-Finely Chopped Green Onion
• 1/4 Cup-Finely Chopped Green Pepper
• 2 Tablespoons-Chili Sauce
• 1/2 Teaspoon-Lemon Juice
• 1 Tablespoon-Milk
• Dash-Worcestershire Sauce
• 1 Teaspoon-Prepared Horseradish
• 1/4 Cup-Whipping Cream-Whipped to Soft Peaks

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