Ingredients:
2 6-oz cans crabmeat or 3/4 lb. fresh crabmeat, cooked and flaked
1/2 C finely chopped celery
1/4 C thinly sliced pimento-stuffed olives
lettuce
Louis dressing
4 hard-cooked eggs, quartered
4 tomatoes, quartered
ripe olives
Directions:
Combine the crabmeat, celery and sliced, stuffed olives. Arange on lettuce. Top with Louis dressing. Garnish with eggs, tomatoes and ripe olives.
Louis Dressing
Ingredients:
1/2 C chili sauce
1/2 C mayonnaise
1/4 C heavy cream
1/5 tsp. Worcestershire sauce
2 tsp. lemon juice
salt and pepper to taste
Directions:
Place chili sauce, mayonnaise and cream in a small bowl and mix well. Add Worcestershire sauce, lemon juice, salt and pepper. Stir and refrigerate until serving time.
Enjoy!
2 6-oz cans crabmeat or 3/4 lb. fresh crabmeat, cooked and flaked
1/2 C finely chopped celery
1/4 C thinly sliced pimento-stuffed olives
lettuce
Louis dressing
4 hard-cooked eggs, quartered
4 tomatoes, quartered
ripe olives
Directions:
Combine the crabmeat, celery and sliced, stuffed olives. Arange on lettuce. Top with Louis dressing. Garnish with eggs, tomatoes and ripe olives.
Louis Dressing
Ingredients:
1/2 C chili sauce
1/2 C mayonnaise
1/4 C heavy cream
1/5 tsp. Worcestershire sauce
2 tsp. lemon juice
salt and pepper to taste
Directions:
Place chili sauce, mayonnaise and cream in a small bowl and mix well. Add Worcestershire sauce, lemon juice, salt and pepper. Stir and refrigerate until serving time.
Enjoy!