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Deviled Crab Louis

Yield Makes 4 main-dish servings
Notes: You can shred the lettuce up to 1 day ahead; chill airtight.


  • 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
  • Deviled Louis dressing
  • 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

Nutrition 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

How to Make It

  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.