Recipe: Crab Saint Louis

Recipes using Durkee White Pepper

• 1 1/2 pounds lump crab meat
• 1 cup chopped celery
• 1/2 cup mayonnaise
• lemon juice
• white pepper
• butter lettuce
• 4 medium tomatoes
• 4 hard cooked eggs
• Louis Dressing (recipe below)
• lemon wedges
• ripe olives
• avocado slices

1. Pick over crab meat removing any bits of shell. Flake and mix gently with celery and enough mayonnaise to moisten, about 1/2 cup.
2. Season with lemon juice and a little white pepper.
3. Arrange lettuce on 4 large salad plates and heap with mounds of crab.
4. Cover with Saran film and chill at least 30 minutes before serving.
5. Top each salad with a spoonful of Louis dressing, serve rest in a sauce bowl.
6. Garnish plates with lemon wedges, ripe olives and avocado slices.
7. Makes 4 jumbo luncheons.
8. Serve with French bread or hard rolls and a chilled dry white wine.

• 1 cup mayonnaise
• 1/3 cup chili sauce
• 1 tbsp grated onion
• 1 tbsp minced parsley
• 1/2 tsp Worcestershire sauce
• 2 tbsp lemon juice to taste
• white pepper

1. Mix all ingredients.
2. Cover and chill if desired.