Crab Louis

recipe
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.

Yield:

6 servings

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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

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

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.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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