Crab Louis With French Dressing
|Mayonnaise||1 Cup (16 tbs)|
|French dressing||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Minced chives||2 Tablespoon|
|Green olives||2 Tablespoon, minced|
|Worcestershire sauce||1 Teaspoon|
|Lettuce||3 , torn into bite sized pieces (Chilled)|
|Cooked crabmeat||3 Cup (48 tbs), flaked|
|Hard cooked eggs||4 , quartered|
|Tomatoes||4 , quartered|
|Ground black pepper||To Taste|
1. Combine the mayonnaise, French dressing, chili sauce, chives, olives and seasonings. Chill.
2. Arrange the lettuce in a shallow, chilled salad bowl and mound the crab-meat on top. Spoon the dressing on top and garnish with hard-cooked egg, to matOvquarters, and capers.