CRAB LOUIS APPETIZER/SALAD

  •   1 C mayonnaise
  • 1/4 C chili sauce
  • 1/4 C chopped scallion
  • 2 T chopped green olives with pimentos
  • 2 tsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. bottled horseradish
  • salt and pepper to taste
  • 1 1/2 pound jumbo lump crabmeat (use the best you can find)
  • 1 package lettuce greens of your choice (i.e.: Iceberg, spring mix)
  • small bottle of capers
  • 3 small tomatoes cut in wedges
  • 3 hard-boiled eggs cut in 4 wedges each
  • lemon cut in 6 wedges

Make dressing:

Mix together mayonnaise, chili sauce, scallions, green olives, lemon juice, Worcestershire sauce, horseradish, and salt and pepper to taste.    Divide dressing between 6 small condiment bowls.

Pick over crabmeat after draining, place crabmeat on a dinner plate and divide the crab into 6 matching piles.

Lay out 6 small salad plates or decorative plates.  Place about a handful of salad greens in the center of the plate.  Place a condiment bowl on each plate that contains the dressing.  Place 1 portion of the crab meat in the center of the each salad plate.  Surround the crabmeat with 2 tomato wedges, 2 wedged slices of hard-boiled egg, 1 tsp. of capers, and 1 wedge of lemon.  Serve with the dressing on the side.  The dressing amount will be added by the diner at the table.   Serve with additional salt and pepper on the side.   (Can be made several hours ahead, covered with plastic wrap and kept in the refrigerator until serving.  The dressing can be made a day head, covered and refrigerated until use.)

Serves 6

Good Friends!Table setting (Notice the picture on the place card with the night’s menu)!

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This entry was posted in Appetizers, Soups and Salads and tagged , , , , , , . Bookmark the permalink.

2 Responses to CRAB LOUIS APPETIZER/SALAD

  1. Mercy Padilla says:

    Sounds delish! I am going to make it😉

    Sent from my iPhone

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