Crab Louis Platter

Recipe Ingredients

		For The Louis Dressing
1 cup	237ml	Mayonnaise
1/2 cup	118ml	Sour cream
1/4 cup	59ml	Chili sauce
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	36g / 1.3oz	Diced (1/4") green bell pepper
4 tablespoons	60ml	Chopped scallion (green and white part)
2 tablespoons	30ml	Chopped fresh tarragon leaves
		= (or snipped fresh chives)
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Salad
2 lbs	908g / 32oz	Fresh lump crabmeat - picked over to
		Remove any cartilage
1 1/2 cups	165g / 5.8oz	Diced (1/4") celery
1 1/2 cups	355ml	Louis Dressing - (listed above)
2		Iceberg lettuce - leaves separated
		Carefully, rinsed and dried
4		Hard-cooked eggs - halved lengthwise
2 tablespoons	30ml	Chopped flat-leaf parsley - for garnish

Recipe Instructions

Prepare the Louis Dressing: Combine all the dressing ingredients in a small bowl and reserve.

Prepare the salad: Gently combine the crabmeat, celery and the Louis Dressing with a rubber spatula.

To serve, choose 8 lettuce leaves shaped like small cups and arrange them on a large platter. Fill each leaf with 1/2 cup of the crab salad. Place an egg half within each lettuce leaf. Sprinkle with chopped parsley.

This recipe yields 8 servings.

Per serving: 330 calories, 4g carbohydrate, 27g protein, 22g fat, 245mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-25-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.