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Recipe: Alaska King Crab Louis Salad
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ALASKA KING CRAB LOUIS SALAD
1-1/2 lbs. Alaska King crab split legs, thawed if necessary
2 large tomatoes, cut into wedges
2 hard-cooked eggs, cut into wedges
1 cucumber, sliced
8 spears drained, cooked or canned asparagus*
1/2 cup pitted ripe olives
Lettuce
Lemon or lime wedges
Louis Dressing
Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato,
egg, cucumber, asparagus and olives on individual lettuce-lined
plates; garnish with lemon. Serve with Louis Dressing. Makes 4
servings. Recipe can be halved.
Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced
green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared
horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.
One sliced avocado can be substituted.
1-1/2 lbs. Alaska King crab split legs, thawed if necessary
2 large tomatoes, cut into wedges
2 hard-cooked eggs, cut into wedges
1 cucumber, sliced
8 spears drained, cooked or canned asparagus*
1/2 cup pitted ripe olives
Lettuce
Lemon or lime wedges
Louis Dressing
Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato,
egg, cucumber, asparagus and olives on individual lettuce-lined
plates; garnish with lemon. Serve with Louis Dressing. Makes 4
servings. Recipe can be halved.
Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced
green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared
horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.
One sliced avocado can be substituted.
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