Serves: 4
Total Calories: 295
1. In a small bowl, whisk together the dressing ingredients. Cover and refrigerate until chilled.
2. Spread 3 tablespoons of the chilled dressing on the inside of the bread bowl.
3. Place the crabmeat and lettuce in a large bowl, add the remaining dressing, and toss well.
4. Transfer the salad to the bread bowl, sprinkle with chives, and serve.
This Crab Louis Salad recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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