Serves: 6
Total Calories: 313
Arrange 2 or 3 big leaves of lettuce on 6 chilled salad plates. Shred more lettuce leaves and mound in center of each plate. Mound fresh lump crabmeat on the shredded lettuce, then divide crab legs on top. Arrange tomato wedges, egg quarters, asparagus spears, olives, and pickles. Serve with King Louie Dressing. Boiled shrimp or lobster can be substituted for crabmeat.
King Louie Dressing:
Mix together mayonnaise, chili sauce, lemon juice, and onion. Whip heavy cream and fold in. Chill. Makes 1 1/2 cups.
Fun Fact: To help to remember really good recipes, write notes in your cookbooks. Put the date by the recipe you are preparing, and the occasion. Later record comments.
This King Crab Louie recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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