Recipe courtesy of Jean Anderson
Crab Louis
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 53
- Saturated Fat
- 10
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 292
- Sodium
- 1221
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
Ingredients
1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
Dressing:
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt
Directions
- On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.