Crab Louie Salad
Louie Dressing
1 cup of mayonnaise
1/4 cup of bottle chili sauce
2 tablespoons cream
1teaspoon Worcestershire sauce
2 tablespoons lemon juice
Tabasco sauce
1/4 cup minced chives
salt
Combine the mayonnaise, chili sauce, cream, Worcestershire,
lemon, and chives. Blend well. Season to taste with Tabasco
and salt.
Assemble the Salad:
Toss greens (I prefer a combination of butter lettuce,
watercress and endive.) with a little bit of the dressing.
Arrange on a serving plate, topped with cooked and chilled
Dungeness crab meat (1 crab, picked, serves 2), quartered
hard-boiled eggs, tomatoes and cooked artichoke hearts.
Serve with additional Louie Dressing on the side.