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Louis Davenport's Crab Louie Recipe

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This recipe for Louis Davenport's Crab Louie is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 hard-boiled eggs, in wedges
1 romaine lettuce
12 very fine slices cucumber
4 chopped cooked spears asparagus
2 tomatoes, in wedges
1 lemon, in wedges
1 lb fresh crab meat or 3 cans
1/4 teaspoon paprika

For The Dressing:

1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
1 teaspoon prepared horseradish
1/2 cup mayonnaise
1/4 cup whipped cream
Few drops Worcestershire sauce
1/2 teaspoon lemon juice
1 tablespoon milk
2 tablespoons chili sauce

Directions:
Directions:
Reserve four lettuce leaves and tear the remaining ones into small pieces. Put one whole lettuce leaf on each of four medium sized plates. Top them with the torn lettuce. Keep four big pieces of crab meat and flake the remaining crab. Arrange the flaked crab on the lettuce with the asparagus, cucumber, eggs, and tomatoes.

Combine the dressing ingredients and drizzle the dressing over the top. Garnish the salads with the reserved seafood and the lemon wedges. Sprinkle paprika over the top and serve immediately.

 

 

 

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