Crab Louis Salad

FacebookTwitter

Crab Louis Salad - GFCFSF

 

For dressing

 

For Salad

  • 1 1/2 lb jumbo lump crabmeat
  • Iceberg lettuce, quartered and core removed
  • Capers
  • cucumber slices
  • Tomato wedges
  • Hard-boiled egg
  • Lemon

 

For dressing: Whisk together mayonnaise, chili sauce, scallion, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

To assemble salad: Pick over crabmeat. Core and quarter head of iceburg lettuce and divide among 4 plates. Spoon dressing on lettuce, top with crab.  Garnish with capers, cucumbers, wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

 

Crab Louis Salad - GFCFSF