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Crab Louis

Yield 6 servings
Crab Louis is a classic cold entrée. Lump crabmeat is placed on a bed of lettuce and topped with a creamy dressing of mayonnaise, chili sauce, and seasonings.

Ingredients

  • 1 pound fresh lump crabmeat
  • 1/2 cup finely diced celery
  • 2/3 cup chili sauce
  • 1/2 cup nonfat mayonnaise
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper
  • 8 cups sliced romaine lettuce
  • 3 tomatoes, each cut into 6 wedges
  • 6 lemon wedges (optional)
  • 4 large eggs, hard-cooked and chopped

Nutrition Information

  • calories 211
  • fat 5.2 g
  • satfat 1.3 g
  • protein 22.4 g
  • carbohydrate 19.5 g
  • cholesterol 217 mg
  • iron 3 mg
  • sodium 938 mg
  • caloriesfromfat 22 %
  • fiber 2.9 g
  • calcium 145 mg

How to Make It

  1. Combine crab and celery in a medium bowl; toss well.

  2. Combine chili sauce and next 7 ingredients in a medium bowl; stir well.

  3. Place 1 1/3 cups lettuce on each of 6 serving plates. Top each with 1/2 cup crab mixture. Arrange 3 tomato wedges and 1 lemon wedge, if desired, around each salad; sprinkle with chopped egg. Serve with dressing.

Oxmoor House Healthy Eating Collection