Crab Louis Salad
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 large eggs
-
Dressing
- 1 cup mayonnaise
- 1⁄4 cup chili sauce (ketchup-style chili sauce)
- 2 tablespoons minced green bell peppers
- 2 green onions, including tender green parts, minced
- 1 tablespoon fresh lemon juice
-
Salad
- 1⁄2 head iceberg lettuce
- 2 romaine lettuce hearts
- 1 lb cooked crabmeat, picked over for shell fragments
- 1⁄2 cup cherry tomatoes, halved
- 1⁄4 English cucumber, thinly sliced
- 1 lemon, cut into wedges
directions
- To hard-cook eggs, place them in a saucepan just large enough to hold them.
- Add cold water to cover by 1 inch and bring just to a boil over high heat.
- Remove the pan from the heat and cover; let stand for 15 minutes.
- Drain the eggs, then transfer to a bowl of ice water and let cool before cutting into quarters.
- To make the dressing-in a small bowl, whisk together the mayonnaise, chili sauce, bell pepper, green onions, and lemon juice; cover and refrigerate until serving.
- Tear the iceberg lettuce into bite-sized pieces and coarsely chop the romaine hearts.
- In a large bowl, toss together the lettuces.
- Distribute the lettuces in a thick layer on a large platter or among individual plates.
- Heap the crabmeat down the center of the lettuce.
- Arrange the tomatoes, cucumber, and quartered eggs around the crab.
- Garnish with the lemon wedges, and serve, passing the dressing on the side.
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