Prep 20 mins
Cook 0 mins
I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964
- 1 cup mayonnaise
- 1⁄4 cup heavy cream
- 1⁄4 cup chili sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup diced bell pepper (red or green- your choice)
- 1⁄4 cup green onion, chopped
- 2 tablespoons lemon juice
- salt, to taste
- pepper, to taste
- 1 cup shredded lettuce (some shredded or torn and a few whole leaves that look pretty)
- 2 cups cooked crab meat (I have never used canned)
- 2 eggs, boiled
- Arrange around the rim of a bowl some whole lettuce leaves.
- Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
- Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
- Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
- Assemble into bowls and garnish with chopped eggs.
- best if chilled but sometimes I can't wait.
Bliss... I made this into lettuce wraps, with the exact ingredients. Very Yum!
Hmmm. Well, I think I sinned...I used pollock...but overall it was fine. Pretty tangy. Not sure it is something I will love. BUT, I thought I would use so much more crab. So, next time, I think I will buy real crab. The sauce was nearly double what I needed. So, I'll buy a smaller amount of crab and make 1/2 the sauce. I want to try it again. For now, i'm going to chop it really fine and eat it on a bagel! thanks for sharing!
Yummy! I've been waiting for several weeks to make this salad. Earlier this week, I had a bunch of girlfriends over for dinner (king crab legs), and steamed extra crab legs so I could prepare this salad the next day. Made the recipe as directed, and loved it. I might use a tad less chili sauce next time, but that's just my personal taste. I used about half of the sauce and had more than enough to sufficiently coat the crab meat. Thank you Potsie for posting this classic recipe!