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Crab Louis
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cup mayonaise
/3 cup French dressing
/4 cup chili sauce
Tbls. minced chives
Tbls. minced green olives
teas. horseradish
teas. Worcestershire sauce
Chilled lettuce, torn in bite size pieces
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cups cooked crabmeat, flaked (imitation is OK)
hard boiled eggs, quartered
medium tomatoes, cut in wedges
Capers
Salt and pepper to taste
Combine mayonaise, French dressing, chili sauce, chives, olives and
seasonings. Chill.
Arrange lettuce in a shallow, chilled salad bowl and mound the crabmeat
on top. Spoon the dressing on top and garnish with eggs, tomatoes,
and capers.
Crab Louis
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