Crab Louis Salad Recipe by Ruth Paget
Serves 6
Ingredients:
For Dressing:
-1 cup mayonnaise
-1/3 cup French dressing
-1/4 cup chili pepper sauce
-2 tablespoons minced chives
-2 tablespoons minced green olives
-1 teaspoon horseradish
-1 teaspoon Worcestershire sauce
-1 teaspoon salt
-1 teaspoon pepper
-8 cups chilled iceberg lettuce torn into bite-sized pieces
-3 cups cooked and flaked crabmeat
-4 quartered hard-boiled eggs
Steps:
1-Combine mayonnaise, French dressing, chili pepper sauce, chives, olives, horseradish, Worcestershire sauce, salt, and pepper.
2-Arrange lettuce in a shallow, chilled serving platter. Mound crabmeat on top of the salad. Spoon dressing over the crab. Arrange egg quarters around the salad.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
