Saturday, March 1, 2008

Crab Louis

1 cup mayonnaise
3 tablespoons catchup
2 tablespoons chopped
green onions
1 tablespoon
1 tablespoon red wine
2 teaspoons lemon juice
½ teaspoon salt
1/8 teaspoon white pepper
1 pound cooked fresh
crab or 3-6-ounce packages frozen Alaskan
King crab, drained and
lettuce leaves
3 hard-cooked eggs,
1 cucumber, sliced
1 tomato, sliced

In medium bowl, combine mayonnaise, catchup, onion, Worcestershire, wine vinegar, lemon juice, salt and pepper; refrigerate 30 minutes.
In center of salad platter, heap crab; encircle it with lettuce, egg, cucumber and tomato slices; pass the salad dressing separately

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