Crab Louis
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 340. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 medium head iceberg lettuce
- 2 6-ounce packages frozen crabmeat, thawed, or two 7-ounce cans crabmeat, chilled, drained, and cartilage removed
- 2 large tomatoes, cut into wedges
- 2 hard-cooked eggs, cut into wedges
- Louis Dressing
- Paprika
- 1 lemon, cut into wedges
Instructions
- Remove 4 large leaves from lettuce head. Aside. Tear remaining lettuce into bite-size pieces.
- On each of 4 salad plates, place one lettuce leaf. Top with torn lettuce. Reserve four large pieces of crabmeat. Flake remaining crabmeat. Arrange flaked crabmeat, tomatoes, and eggs on lettuce. Drizzle with Louis Dressing. Sprinkle with paprika. Garnish with the reserved crabmeat and lemon.
- Louis Dressing: Mix 1/2 cup mayonnaise or salad dressing, 1/4 cup finely chopped green pepper, 1/4 cup finely chopped green onion, 2 tablespoons chili sauce, 1 tablespoon milk, 1 teaspoon lemon juice, and dash Worcestershire sauce. Beat 1/4 cup whipping cream to soft peaks. Fold whipped cream into mayonnaise mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Crab Louie Salad.jpg" by Waspstar; license: CC BY 3.0 (https://creativecommons.org/licenses/by/3.0); source: https://commons.wikimedia.org/wiki/File:Crab_Louie_Salad.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.