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.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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