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Crab Louis

salad.queen's picture
  Bibb lettuce 4 Cup (64 tbs)
  Shredded lettuce 8 Cup (128 tbs)
  Cooked crab meat/Two 7 1/2 ounce cans crab meat, chilled and drained 3 Cup (48 tbs)
  Tomatoes 2 Large, cut into wedges
  Hard-cooked eggs 2 , sliced
  Louis dressing 2 Tablespoon
  Dressing 2 Tablespoon (Louis Brand)
  Pitted ripe olives 3

Line 4 salad plates with Bibb lettuce cups.
Place shredded lettuce atop cups.
If necessary, remove cartilage from crab meat.
Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
Circle with tomato and egg.
Sprinkle with salt.
Top with claw meat.
Pour 1/4 CUP Louis Dressing atop each salad.
Top with olives.
Pass remaining dressing.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1079 Calories from Fat 303

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 503.5 mg167.8%

Sodium 1106.4 mg46.1%

Total Carbohydrates 87 g29%

Dietary Fiber 31.9 g127.5%

Sugars 30.5 g

Protein 121 g241.4%

Vitamin A 3073.2% Vitamin C 671.6%

Calcium 86.8% Iron 121.8%

*Based on a 2000 Calorie diet

Crab Louis Recipe