Serves: 4
Total Calories: 336

1 head iceberg lettuce
3/4 to 1 pounds cooked crabmeat, shredded
Louis Dressing
2 medium tomatoes, cut in wedges
2 hard-cooked eggs, cut in wedges
capers
black olives
------------------------------
Louis Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
3 - 4 tablespoons tomato-based chili sauce
1 tablespoon fresh lemon juice
few drops hot pepper sauce
1/4 cup finely diced green bell pepper
1/4 cup finely sliced green onions

Rinse, core, and drain lettuce. Place 1 large lettuce leaf on each of 4 plates. Shred remaining lettuce to make 6 cups. (Refrigerate any remaining lettuce for another use.) Place shredded lettuce on lettuce leaves. Arrange crabmeat evenly over it. Spoon about half of dressing over crabmeat. Garnish each plate with tomato wedges, egg wedges, capers, and olives. Serve remaining dressing separately.

Louis Dressing:
Combine ingredients in a small bowl; blend well. Cover and refrigerate at least 1 hour to let flavors blend.

Nutritional Facts:

Serves: 4
Total Calories: 336
Calories from Fat: 258

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Spinach Salad with Basil Dressing
Spinach Salad with Bacon and Apples
Citrus Salad
Blue Cheese–Pear Salad with Hazelnuts
Roasted Hazelnut Salad
California Caesar Salad
The Best Avocado Caesar Salad
Classic Avocado Salad
Salad Coquille
Cobb Salad
24 Hour Salad
Fresh Cucumber Salad
Baja Salad
Northwest Seafood Salad
Crab Louis
Baked King Crab Salad
Back Country Wild Rice Smoked Salmon Salad
Salmon Seashell Salad
Curried Turkey and Grapes
Arugula, Prosciutto and Pear Salad
Hawaiian Horseradish Salad
Broccoli-Peanut Salad
Green Bean Tossed Salad
Chattaroy Gardens Marinated Vegetables
Greek Potato Salad (Patatosalata)
Christine’s Coleslaw
Picnic Coleslaw
LaConner Slough Salad
Dell Neely’s Pineapple Pickles
Spam Pasta Salad
Wild Rice Salad