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Crab Louis

salad.queen's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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