Southern Crab Louis
|Mayonnaise||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Chile sauce||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Lemon juice||To Taste|
|Iceberg lettuce head||2|
|Dungeness crab/1 1/2 to 2 pounds crab meat||2 , cracked and shelled|
|Hard cooked eggs||4|
Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion.
Season with salt and lemon juice to taste.
Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves.
Place the body meat of the crab on the shredded lettuce.
Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.
Pour over the Louis dressing, and garnish with crab legs.