Crab Louis

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

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Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Protein: 22.4g
  • Carbohydrate: 19.5g
  • Cholesterol: 217mg
  • Iron: 3mg
  • Sodium: 938mg
  • Calories from fat: 22%
  • Fiber: 2.9g
  • Calcium: 145mg


  • 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


  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.
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