Crab Louie Salad Dressing

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

2 cups mayonnaise

½ cup chili sauce (on the ketchup aisle)

¼ cup heavy cream (or heavy whipping cream)

1 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

2 teaspoons fresh chopped parsley

salt and white ground pepper to taste

1 large head of iceberg lettuce

2 cups chopped Dungeness crab meat

3 medium roma tomatoes

4 eggs hard-boiled

Directions

Make the Louie dressing in a separate small mixing bowl; combine well, cover and refrigerate for 10-15 minutes. Serve over Crab Louie Salad.

How to make the Crab Louie Salad

Boil the eggs-Place room temperature eggs in a deep saucepan in enough cold water to cover; turn heat to medium-high and bring to boil; boil 2 minutes, cover and remove from heat. Let eggs sit (covered and off heat) for about 12-14 minutes; transfer boiled eggs to a bowl with ice water and allow to cool, then peel eggs and cut into quarters or wedges and set aside.

Prep the Dungeness crab- rinse the crab legs; bring a large stockpot of water to boil; place a steam basket on the stockpot and place the crab legs in the steamer; cover and allow to steam until the crab legs are bright pink or orange color; remove with tongs and allow to cool. Once cooled, gently remove crab meat from the shells, chop into fine pieces and set aside

Meanwhile, clean the lettuce and chop it into bite size pieces; cut the tomatoes into wedges and set aside.

Plate the chopped lettuce, then top with some the crabmeat, tomatoes and eggs. Drizzle a little dressing over the top; season with salt and white pepper to taste

Nutrition

• Serving Size: 1 salad
• Calories: 986 kcal
• Total Fat: 91 g
• Saturated Fat: 17 g
• Unsaturated Fat: 71 g
• Trans Fat: 0.2 g
• Cholesterol: 137 mg
• Sodium: 1564 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 11 g
• Protein: 25 g