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Crab Louis

Love.Food's picture
  Non fat mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped green onions 1⁄4 Cup (4 tbs)
  Chili sauce 4 Teaspoon
  Skim milk 2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Worcestershire sauce 1 Dash
  Ice water 2 Tablespoon
  Lemon juice 1 Teaspoon
  Non fat dry milk powder 2 Tablespoon
  Frozen crabmeat/2 cans, 6 1/2 ounce each crabmeat, chilled, drained and cartilage removed / 12 ounces fresh cooked lump crabmeat 12 Ounce, thawed (2 Packages, 6 Ounce Each)
  Lettuce leaves 4
  Torn mixed greens 6 Cup (96 tbs)
  Tomatoes 2 Large, cut into wedges
  Hard cooked egg 1 , cut into 8 wedges
  Paprika To Taste
  Lemon 1 , cut into wedges

For dressing, in a medium mixing bowl stir together the mayonnaise or salad dressing, green pepper, green onions, chili sauce, milk, the 1/2 tea spoon lemon juice and Worcestershire sauce.
In a small mixing bowl stir together the ice water and 1 teaspoon lemon juice.
Stir in the non-fat dry milk powder.
Beat with an electric mixer on high speed for 3 to 6 minutes or till soft peaks form.
Fold into mayonnaise mixture.
Set aside.
Reserve 4 large pieces of crabmeat.
Flake remaining crabmeat.
Line 4 salad plates with lettuce leaves.
Top with mixed greens.
Arrange flaked crabmeat, tomato wedges and egg wedges atop greens.
Top with dressing; sprinkle with paprika.
Garnish with reserved crabmeat and lemon wedges.

Recipe Summary

Side Dish

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