Title: Crab Louis Seattle
Categories: Seafood
Yield: 4 Servings

----------------------------CRAB LOUIS DRESSING----------------------------
1 c Mayonnaise
1/4 c Chili sauce (catsup style)
1/4 c Whipping cream or
-Half-&-Half
1 1/2 tb Minced green bell pepper
3 tb Minced yellow onion
1 Egg; hard boiled and grated
1 ts Worcestershire sauce
2 ts Chopped fresh parsley
1 tb Fresh lemon juice
Salt & pepper to taste

---------------------------------THE SALAD---------------------------------
Iceberg lettuce (whole
-leaves and shredded too);
-sliced hard-boiled eggs;
-pitted black olives; green
-sweet bell pepper rings;
-crabmeat, legs included;
-and the dressing)

I cannot think of anything that is more typical of a fine lunch in
Seattle than a Crab Louis. This is a grand salad, and a properly prepared
one is laden with fresh Dungeness crabmeat. You can use other kinds of
crabmeat, of course, but I want to stick to my Dungeness.

Mix all of the above together and chill.

Arrange a whole leaf of lettuce on each plate. Use a leaf that is large
enough to form a sort of bowl. Put a handful of shredded lettuce in each
bowl and then a good serving of crabmeat. Top with sliced eggs, olives, and
pepper rings. Pass the Louis dressing and allow your guests to add a bit to
their salads.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.