Fish Louis Salad In A Bread Bowl
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Whole wheat bread loaf/White bread loaf||1 (Unsliced, Round Variety)|
|Frozen split crab legs||12 Ounce, thawed (1 Package)|
|Cooked cod/Cooked halibut / whiting||8 Ounce, chilled|
|Torn spinach/Torn romaine||2 1⁄2 Cup (40 tbs)|
For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, green onion, chili sauce, lemon juice, and dash salt.
In another small bowl whip cream till soft peaks form.
Then fold the whipped cream into mayonnaise mixture.
Cover and chill dressing while preparing salad.
For bread shell, insert toothpicks around top edge of loaf.
Using the toothpicks as a guide, cut into, but not through, the loaf to form a cone.
Remove the bread cone.
Finish hollowing out the loaf, leaving a 1/4 -inch-thick shell.
Reserve the bread from the top and inside of the bread shell for another use, Remove crabmeat from shells, and then cut crab into bite-size pieces.
Break fish into large chunks.
For the salad, in a large bowl combine spinach or romaine and tomato.
Pour dressing over spinach mixture.
Toss lightly to coat.
Add crab and fish, then toss lightly again.