Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Crab Louis with Louis Dressing


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 tsp Onion, fresh minced
1/8 tsp Worchestershire sauce
1/4 cup Mayonnaise
1/4 tsp 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.