Crab Louis Platter

Discussion in 'Food and nutrition' started by Kate Heeringa, Aug 21, 2005.

  1. 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.

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