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Ingredients
1 cup mayonnaise
¼ cup chili sauce
1 teaspoon Worcestershire sauce
¼ cup chopped green bell pepper
¼ cup chopped scallions
2 tablespoons fresh lemon juice
¼ cup heavy cream, whipped
Salt and pepper to taste
Cayenne pepper to taste
6 cups shredded lettuce
3 cups jumbo lump crabmeat
3 ripe plum tomatoes, quartered
3 hard-boiled eggs, quartered
Nutritional analysis per serving (4 servings)
10 grams carbs; 253 milligrams cholesterol; 628 calories; 14 grams monosaturated fat; 28 grams polyunsaturated fat; 11 grams saturated fat; 54 grams fat; 3 grams fiber; 1196 milligrams sodium; 24 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the mayonnaise, chili sauce, Worcestershire, green pepper, scallions and lemon juice in a medium bowl and whisk until blended. Fold in the whipped cream and season with the salt, pepper and cayenne.
- Step 2
Line a shallow salad bowl with shredded lettuce and mound crabmeat on top. Spoon dressing over the crab. Garnish with tomatoes and hard-boiled eggs.
Private Notes
Comments
I wanted to make a Crab Louis Salad and found this recipe, but also looked for another to cross-reference. I found one in the Joy of Cooking and this one is identical! The only difference is that Joy said that you could alternatively use a red or yellow bell pepper as well, which I was planning on doing anyway because that's what I had. The Louis dressing was delicious and I added some cooked asparagus and avocado to the end result.