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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Original Crab Louis Dressing for the salad bearing the same name. Use it for other salads as you please. Ingredients:
1 cup mayonnaise |
1/4 cup chili sauce |
1/4 cup cream |
1-1/2 tablespoons finely minced green bell pepper |
3 tablespoons finely minced onion |
1 hard boiled egg; grated |
1 teaspoon worcestershire sauce |
2 teaspoons finely minced parsley |
1 tablespoon cream |
3/4 cup catsup |
Directions:
1. Add a cup of mayonnaise to a bowl and gently fold in the other ingredients until blended.
2. Refrigerte until needed.
3. Note: Crab Louis might have originated at Seattle’s Olympic Club, or in San Francisco at the long-defunct Solari’s. Or, prehaps, as Oregonian James Beard believed, in Portland, Oregon. It really doesn't matter. The dish clearly originated in the Northwest Pacific Coast area. The was named for the legendary French gourmand, Louis XIV. It is comprised of fresh, sweet Dungeness crabmeat, heaped on a mound of lettuce and topped with it's own delicious creamy dressing.
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