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Crab Louis Recipe
Crab Louis Recipe photo by Taste of Home

Crab Louis Recipe

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“I make this salad when it's hot outside and we're looking for something quick and simple for dinner,” says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 2 cups spring mix salad greens
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 medium tomatoes, quartered
  • 2 hard-cooked eggs, quartered
  • 6 pitted ripe olives
  • 3 tablespoons chili sauce
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon finely chopped onion
  • 1/4 teaspoon sugar
  • 1/8 teaspoon Worcestershire sauce

Nutritional Facts

1 serving (prepared with reduced-fat mayonnaise) equals 288 calories, 13 g fat (3 g saturated fat), 293 mg cholesterol, 950 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads. Yield: 2 servings.
Originally published as Crab Louis in Cooking for 2 Summer 2009, p23

Nutritional Facts

1 serving (prepared with reduced-fat mayonnaise) equals 288 calories, 13 g fat (3 g saturated fat), 293 mg cholesterol, 950 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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