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Crab Louis Salad

Crab Louis Salad

 

1/2 c. Crabmeat 

1 lemon wedge

1 boiled egg

 

Louis Sauce 

1/2 c. Crabmeat 

1 c. Mayonnaise 

1 c. Heavy cream 

1/4 c. Chili sauce 

1 boiled egg

1 lemon wedge

1 tsp Worcestershire 

1/4 c Chopped bell pepper 

1/4 c. Green onion 

2 tbsp Lemon juice 

Salt and white pepper to taste

 

On a bed of crisp lettuce, place 1/2 c crabmeat, pour over 1/4 c. Louis Sauce, garnish with sliced boiled egg, lemon wedge, and sprinkle with chopped green onions. © 1984 John Albrecht, CEC