Crab Louis (Recipe Originated in San Francisco man

Crab Louis (recipe Originated In San Francisco Man

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Lynnda Cloutier


From my old Recipes


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4 large butter lettuce leaves
1 large head iceberg lettuce
2 to 3 cups cooked crabmeat (or 2 cans, 7 oz. each), chilled and drained
4 hard cooked eggs
4 tomatoes
2 tsp. chopped chives
louis dressing, recipe follows
large pitted black olive

How to Make Crab Louis (Recipe Originated in San Francisco man


  • 1Line salad bowl or 4 serving plates with butter lettuce leaves. Put shredded lettuce on top of leaves. Mound crab on top of lettuce.
  • 2Slice 2 hard cooked eggs and arrange with tomato wedges around crab. Rice remaining eggs or put through a sieve and sprinkle over crab with chopped chives. Season to taste with salt. Pour dressing over salad. Garnish with olives
  • 3Louis Dressing:
    2 cups mayonnaise
    1 cup chili sauce
    1/2 tsp. tarragon vinegar
    1/2 tsp. prepared horseradish
    1 tsp. Worcestershire
    1/4 cup chopped green pepper
    1/4 cup chopped pimiento
    Salt and pepper
    Mix mayonnaise. chili sauce, vinegar, horseradish, Worcestershire, green pepper and pimiento. Season to taste with salt and pepper. Stir well. Chill covered. Makes about 3 1/2 cups dressing
    Salad serves 4
    My Old Recipes

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About Crab Louis (Recipe Originated in San Francisco man

Course/Dish: Other Salads

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