Crab Louis

  • Yield: 6 servings


Crab Louis:
1 1/2pounds crab meat
-- Shredded lettuce
6medium tomatoes
6large hard-cooked eggs
1medium avocado
Crab Louis Sauce:
1cup mayonnaise
2tablespoons grated onion (or 1 tablespoon onion and 1 tablespoon chopped chives)
1tablespoon lemon juice
1teaspoon minced green pepper
1/2cup chili sauce
1teaspoon Worcestershire sauce
dash cayenne pepper
-- Salt and pepper to taste


For the crab:

  1. On each of six salad plates arrange a bed of lettuce. In center of each place a mound of crabmeat. Surround with wedges of tomatoes, hard-cooked eggs and avocado.
  2. Serve well chilled with Crab Louis Sauce.

For the sauce:

  1. Mix all the ingredients well and chill.

Recipe reprinted with permission from The Junior League of Tampa, Inc., The Gasparilla Cookbook, Favorite Florida West Coast Recipes, (The Junior Leage of Tampa, Inc., 1961)