Yield: 2 servings
CRAB LOUIS
2 cup Salad greens torn into Bite size pieces
7 oz Crabmeat chunks
2 each Tomatoes, quartered
2 each Eggs, hard boiled, quartered
Olives, ripe or green
Louis dressing
LOUIS DRESSING
1/4 cup Chili sauce
2 tablespoon Chili sauce
1/2 teaspoon Onion, fresh minced
1/8 teaspoon Worchestershire sauce
1/4 cup Mayonnaise
1/4 teaspoon Sugar
Salt to taste
Crab Louis:
Arrange chilled salad greens in individual salad bowls. Top with chilled crabmeat, tomatoes, eggs, and olives. Pour Louis Dressing over salad.
Louis Dressing:
Mix ingredients. Refrigerate 30 minutes before pouring over Crab Louis.