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Crab Louie

Source of Recipe

Unknown


List of Ingredients

Crab Louie


Iceberg Lettuce, Shredded 8. oz
Asparagus Spears, Blanched 3 ea
Tomato Wedge, 4x5 cut into 1/6 3 ea
Black Olives, Whole 6 ea
Egg, Hard Boiled cut into 1/4's 3 ea
Cucumber Sliced, Cut at bias 1/4" thick 3 ea
Dungeness Crab 6 oz

Louis Dressing 3 oz

Parsley, ChoppeLouis Dressing

Mayonnaise 1 cup
Ketchup 1/2 cup
Sweet Pickle Relish 1/4 cup
Hard Boiled Eggs, Chopped 2 ea
Green Onions, fine chopped 1/4 cup
Worcestershire Sauce 1 tspd 1 tsp


Recipe


Mound the iceberg lettuce in a chilled salad bowl. Place the tomato wedges with the cut side up and core side toward the rim of the plate at 12, 4 and 8 o'clock.

Place a black olive on both sides of the tomato wedge. Place the cucumber slice at 11, 3 and 7 o'clock. Place the boiled egg quarter at 10, 2 and 6 o'clock and mound the crab directly on top of the shredded iceberg lettuce.


Place the asparagus spears, with the tips meeting in the middle, beside each quarter of boiled egg. Serve the Louis dressing in a chilled gooseneck.

Louis Dressing

Place all ingredients in a large mixing bowl and mix with wire whip.
Place in a 2 gallon container with lid.
Label, date and refrigerate. Wash and dry your hands then clean and sanitize your
work area.