Crab Louis

Serves: 5
Total Calories: 368


3/4 cup mayonnaise
1/3 cup chili sauce
2 tablespoons green onions finely chopped
1 tablespoon parsley finely chopped
1 tablespoon lemon juice
1 teaspoon horseradish prepared
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound crab meat imitation
3/4 cup celery thinly sliced
1 (3 1/2-ounce) can olives sliced ripe
lettuce leaves
2 tomatoes medium, cut in wedges
2 eggs hard-cooked, cut in wedges
parsley Chopped
Lemon wedges


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.

Nutritional Facts:

Serves: 5
Total Calories: 368
Calories from Fat: 259

This Crab Louis recipe is from the Summer Salads Cookbook. Download this Cookbook today.

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