Crab Louis
AmericanSeafoodEasy15 minBy Northstar
Ingredients
Servings
4
- 3 cup cooked crabmeat, flaked
- 1 head iceberg lettuce, torn into pieces
- 4 count hard-boiled eggs, quartered
- 4 count medium tomatoes, cut into wedges
- 2 tbsp capers
- 1 cup mayonnaise
- 0.3 cup French dressing
- 0.3 cup chili sauce
- 2 tbsp fresh chives, minced
- 2 tbsp green olives, minced
- 1 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- 0.3 tsp salt
- 0.3 tsp black pepper
Instructions
- 1
Make the Louis dressing: combine mayonnaise, French dressing, chili sauce, chives, green olives, horseradish, and Worcestershire sauce. Season with salt and pepper. Chill.
- 2
Arrange torn lettuce in a large shallow salad bowl or individual plates.
- 3
Mound crabmeat over the lettuce.
- 4
Spoon Louis dressing over the crabmeat.
- 5
Garnish around the edges with hard-boiled egg quarters, tomato wedges, and capers. Serve immediately.
Tags
saladamerican