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Crab Louis
Makes 6 servings
*1 1/3 cups mayonnaise
*1/3 cup heavy cream
*1/3 cup chili sauce
*2-3 scallions, chopped, white and light green parts only
*Salt and pepper to taste
*1 bunch asparagus, trimmed to 5-inch lengths
*1 head iceberg lettuce, thickly shredded
*1 lb. cooked crabmeat, picked over and cartilege removed
*3 medium tomatoes, cut in wedges
*3 hard-cooked eggs, cut in wedges
*2 lemons, cut into wedges
1To prepare dressing, combine mayonnaise, cream, chili sauce and scallions. Season with salt and pepper. Refrigerate.
2Blanch asparagus in boiling water until crisp tender and bright green, 2-3 minutes. Plunge immediately into ice water. Drain and chill.
3To serve, divide lettuce among serving plates. Arrange crabmeat evenly over it. Spoon dressing over crabmeat. Garnish each plate with asparagus, tomato, egg and lemon wedges. Serve any remaining dressing along side.