Recipe - Crab Louis Seattle

CRAB LOUIS DRESSING
1 cup Mayonnaise
One fourth cup Chili sauce (catsup style)
One fourth cup Whipping cream or
Half&Half
1 One half tablespoon Minced green bell pepper
3 tablespoon Minced yellow onion
1 Egg; hard boiled and grated
1 teaspoon Worcestershire sauce
2 teaspoon Chopped fresh parsley
1 tablespoon Fresh lemon juice
Salt & pepper to taste

THE SALAD
Iceberg lettuce (whole
leaves and shredded too);
cut or sliced up hardboiled 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 cut or sliced up eggs, olives, and
pepper rings. Pass the Louis dressing and allow your guests to add a bit to
their salads.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.