© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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For the Louis Dressing:
1 cup mayonnaise
½ cup sour cream
¼ cup chili sauce
2 tablespoons fresh lemon juice
¼ cup diced (¼ inch) green bell pepper
2 to 4 tablespoons chopped scallion (green and white part)
2 tablespoons chopped fresh tarragon leaves or snipped fresh chives
Salt and freshly ground black pepper, to taste
Combine all the dressing ingredients in a small bowl and reserve.
For the salad:
2 pounds fresh lump crabmeat, picked over to remove any cartilage
1 ½ cups diced (¼ inch) celery
1 ½ cups Louis Dressing
2 heads iceberg lettuce, leaves separated carefully, rinsed and dried
4 hard-cooked eggs, halved lengthwise
2 tablespoons chopped flat-leaf parsley, for garnish
Gently combine the crabmeat, celery and the Louis Dressing with a rubber spatula. To serve, choose 8 lettuce leaves shaped like small cups and arrange them on a large platter. Fill each leaf with ½ cup of the crab salad. Place an egg half within each lettuce leaf. Sprinkle with chopped parsley.
Serves 8. Per serving: 330 calories, 4g carbohydrate, 27g protein, 22g fat, 245mg cholesterol.