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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