K
Kate Heeringa
Guest
Crab Louis Platter
Inspired by the best food served at Fisherman's Wharf in San
Francisco, this elegant entree salad is dressed up with humble iceberg
lettuce cups and hard-cooked eggs. Use your favorite bottled good ol'
American chili sauce. What could be simpler?
For the Louis Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons fresh lemon juice
1/4 cup diced (1/4 inch) green bell pepper
2 to 4 tablespoons chopped scallion (green and white part)
2 tablespoons chopped fresh tarragon leaves or snipped fresh chives
Salt and freshly ground black pepper, to taste
For the salad:
2 pounds fresh lump crabmeat, picked over to remove any cartilage
1 1/2 cups diced (1/4 inch) celery
1 1/2 cups Louis Dressing
2 heads iceberg lettuce, leaves separated carefully, rinsed and dried
4 hard-cooked eggs, halved lengthwise
2 tablespoons chopped flat-leaf parsley, for garnish
Prepare the Louis Dressing: Combine all the dressing ingredients in
a small bowl and reserve.
Prepare the salad: Gently combine the crabmeat, celery and the
Louis Dressing with a rubber spatula.
To serve, choose 8 lettuce leaves shaped like small cups and
arrange them on a large platter. Fill each leaf with 1/2 cup of the
crab salad. Place an egg half within each lettuce leaf. Sprinkle with
chopped parsley.
Serves 8. Per serving: 330 calories, 4g carbohydrate, 27g protein, 22g
fat, 245mg cholesterol.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Inspired by the best food served at Fisherman's Wharf in San
Francisco, this elegant entree salad is dressed up with humble iceberg
lettuce cups and hard-cooked eggs. Use your favorite bottled good ol'
American chili sauce. What could be simpler?
For the Louis Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons fresh lemon juice
1/4 cup diced (1/4 inch) green bell pepper
2 to 4 tablespoons chopped scallion (green and white part)
2 tablespoons chopped fresh tarragon leaves or snipped fresh chives
Salt and freshly ground black pepper, to taste
For the salad:
2 pounds fresh lump crabmeat, picked over to remove any cartilage
1 1/2 cups diced (1/4 inch) celery
1 1/2 cups Louis Dressing
2 heads iceberg lettuce, leaves separated carefully, rinsed and dried
4 hard-cooked eggs, halved lengthwise
2 tablespoons chopped flat-leaf parsley, for garnish
Prepare the Louis Dressing: Combine all the dressing ingredients in
a small bowl and reserve.
Prepare the salad: Gently combine the crabmeat, celery and the
Louis Dressing with a rubber spatula.
To serve, choose 8 lettuce leaves shaped like small cups and
arrange them on a large platter. Fill each leaf with 1/2 cup of the
crab salad. Place an egg half within each lettuce leaf. Sprinkle with
chopped parsley.
Serves 8. Per serving: 330 calories, 4g carbohydrate, 27g protein, 22g
fat, 245mg cholesterol.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/