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Crab Louis Recipe

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This recipe for Crab Louis, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 qt crisp, coarsely shredded lettuce
1 lb fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin) You can use shrimp too if crab is unavailable
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered

Dressing:
1 c mayonnaise
1/3 c ketchup
1/4 c heavy cream, whipped
2 tbsp finely grated scallions
2 tbsp minced parsley
2 tbsp minced green bell pepper
2 tsp lemon juice
1 tsp prepared horseradish
Pinch salt

Directions:
Directions:
On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab. Then garnish each plate with tomatoes and hard-cooked eggs.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Cousin David recently "rediscovered" the Louis dressing on one of our adventures into Fisherman's Wharf! Cousin David and Melissa no longer have the need to go down the street to Pier 39 since we have been there 93 times (grin)

 

 

 

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