Crab Louis Salad

In ‘Williams-Sonoma: Salad of the Day’

• Ready In: 1 hr
• 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

1. To hard-cook eggs, place them in a saucepan just large enough to hold them.
2. Add cold water to cover by 1 inch and bring just to a boil over high heat.
3. Remove the pan from the heat and cover; let stand for 15 minutes.
4. Drain the eggs, then transfer to a bowl of ice water and let cool before cutting into quarters.
5. 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.
6. Tear the iceberg lettuce into bite-sized pieces and coarsely chop the romaine hearts.
7. In a large bowl, toss together the lettuces.
8. Distribute the lettuces in a thick layer on a large platter or among individual plates.
9. Heap the crabmeat down the center of the lettuce.
10. Arrange the tomatoes, cucumber, and quartered eggs around the crab.
11. Garnish with the lemon wedges, and serve, passing the dressing on the side.