Crab Louis Salad

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 large eggs
• 1 cup mayonnaise
• 1/4 cup chili sauce (ketchup-style chili sauce)
• 2 tablespoons minced green bell peppers
• 2 green onions, including tender green parts, minced
• 1 tablespoon fresh lemon juice
• 1/2 head iceberg lettuce
• 2 romaine lettuce hearts
• 1 lb cooked crabmeat, picked over for shell fragments
• 1/2 cup cherry tomatoes, halved
• 1/4 english cucumber, thinly sliced
• 1 lemon, cut into wedges

Recipe

• 1 to hard-cook eggs, place them in a saucepan just large enough to hold them.
• 2 add cold water to cover by 1 inch and bring just to a boil over high heat.
• 3 remove the pan from the heat and cover; let stand for 15 minutes.
• 4 drain the eggs, then transfer to a bowl of ice water and let cool before cutting into quarters.
• 5 to make the dressing-in a small bowl, whisk together the mayonnaise, chili sauce, bell pepper, green onions, and lemon juice; cover and refrigerate until serving.
• 6 tear the iceberg lettuce into bite-sized pieces and coarsely chop the romaine hearts.
• 7 in a large bowl, toss together the lettuces.
• 8 distribute the lettuces in a thick layer on a large platter or among individual plates.
• 9 heap the crabmeat down the center of the lettuce.
• 10 arrange the tomatoes, cucumber, and quartered eggs around the crab.
• 11 garnish with the lemon wedges, and serve, passing the dressing on the side.