Deviled Crab Louis

recipe
Notes: You can shred the lettuce up to 1 day ahead; chill airtight.

Yield:

Makes 4 main-dish servings

Recipe from

Sunset

Nutritional Information

Calories 610
Caloriesfromfat 72 %
Protein 30 g
Fat 49 g
Satfat 7.6 g
Carbohydrate 14 g
Fiber 3.9 g
Sodium 904 mg
Cholesterol 252 mg

Ingredients

8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped
1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped
2 quarts finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)
1/4 cup chopped parsley
1 pound shelled cooked crab
2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges
2 hard-cooked large eggs, shelled and each cut into 4 wedges
2 tablespoons chopped fresh chives
Whole fresh chives
Salt and pepper
Lemon wedges

Preparation

1. Line dinner plates or wide bowls equally with whole lettuce leaves, then Belgian endive leaves.

2. In a large bowl, combine shredded lettuce and parsley. Add 2/3 cup deviled Louis dressing and mix gently. Divide equally among lettuce-lined plates.

3. Remove and discard any bits of shell from crab. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. Sprinkle salads with chopped chives and garnish with whole chives. Offer remaining dressing, salt and pepper, and lemon wedges to season salads to taste.

Note:

June 2001
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