|
CRAB LOUIS (SWAN OYSTER DEPOT'S)
1/4 cup tomato sauce
3/4 cup mayonnaise
1 hard-cooked egg, peeled and chopped
2 tablespoons sweet pickle relish, drained well
2 tablespoons chopped ripe black olives
16 ounces shredded iceberg lettuce
1 1/2 pounds cooked and shelled Dungeness crabmeat (from 2 big crabs)
Combine the tomato sauce, mayonnaise, the chopped hard-cooked egg, sweet pickle relish and choppped ripe black olives in a bowl. Stir the dressing to combine. (Yields about 1 cup dressing.)
Divide the shredded iceberg lettuce among serving plates.
Top the lettuce with dressing and then the crabmeat. Serves 4
Note: Sancimino uses Heinz tomato sauce and Best Foods mayonnaise. |
