Total Calories: 368
In a medium bowl, mix mayonnaise, chili sauce, green onions, 1 tablespoon parsley, lemon juice, horseradish, salt and pepper until blended set aside.
Flake crab meat and place in a large bowl. Stir in celery and olives. Pour on about 3/4 cup of the dressing and toss until well coated. Serve immediately or cover and chill salad and remaining 1/2 cup dressing for 2 hours.
To serve, line individual salad plates with lettuce. Divide salad and mound in center of each plate. Garnish with tomato and egg wedges. Sprinkle with parsley. Serve with lemon. Pass remaining dressing separately.
Note: Dressing can be served with any seafood salad.
This Crab Louis recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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