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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This Sandra Lee recipe is your familiar Crab Louie, but presented as a mixed salad rather than a composed salad. The results are delicious and the salad takes hardly any time to make. Ingredients:
2 (6 ounce) cans lump crabmeat, drained or 12 ounces fresh crabmeat |
1/3 cup bacon and tomato mayonnaise, best foods brand suggested |
1/4 cup sweet pickle relish |
1 head green leaf lettuce, medium head, chopped |
1 medium head iceberg lettuce, chopped |
1 small green bell pepper, sliced inro 1/4-inch rings |
1 medium cucumber, sliced 1/4-inch thick |
1 tomato, sliced into 8 wedges |
0.5 (4 ounce) can whole pitted black olives, drained |
2 hard-boiled eggs, quartered lengthwise |
Directions:
1. In a medium bowl combine crabmeat, mayonnaise, and relish. Set aside.
2. In a large chilled owl, combine the two types of lettuce. Spoon the crabmeat mixture into the center. Arrange the remaining ingredients around the crabmeat mixture.
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