Crab Louis Salad (aka Crab Louie) Recipe

From Dorothy McNett's Recipe Book.

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Crab Louis Salad (aka Crab Louie)

From Dorothy McNett's recipes at

1-2 hard cooked eggs
1 small cucumber, cut into very thin slices
1 head iceberg lettuce
fresh crab
1/2 cup good quality mayonnaise
1/2 cup plain yogurt (Greek recommended)
2-3 tablespoons finely diced green bell pepper
2-3 thinly sliced green onions
1/2 teaspoon lemon juice
few drops of Worcestershire sauce
salt and pepper, as desired
1-2 tablespoons chili sauce, as desired (a little catsup with horseradish works great!)
lemon wedges

Hard cook the eggs, cool, and cut into wedges. Thinly slice the cucumber. In a beautiful bowl combine lettuce and cucumber, arranging the eggs and crab over the top. (this can also be done on individual salad plates). In glass measuring cup, whisk the mayonnaise, yogurt, peppers, onions, lemon juice, Worcestershire, salt and pepper, and chili sauce. Drizzle over the salad, tossing gently. Garnish with lemon wedges and a few sprinkles of semi-coarse sea salt, if desired.

Recipe created 2011-01-11.

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