Crab Louis
Yield
1 batchPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
heavy whipping cream
|
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 2 | tablespoons |
chili sauce
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 3E+1 | ml |
chili sauce
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Line bowl with lettuce leaves.
Place shredded lettuce on bottom of bowl.
Pile crabmeat on shredded lettuce.
Top with Louis Sauce.
Surround with hard-cooked egg slices.
Sprinkle with chives or green onion.
For Sauce Louis: Combine all ingredients except salt and pepper, and blend well.
