CRAB LOUIS
(Serves 4-6)

2 C. GOOD MAYONNAISE (EX: BEST FOODS)
1/2 C. WHIPPING CREAM
1/2 C. CHILI SAUCE
1/2 C. FINELY CHOPPED GREEN BELL PEPPER.
1/2 C. FINELY CHOPPED ONION
1/4 TSP. SALT
FRESHLY GROUND PEPPER
1/4 LEMON
2-1/2 LB.FRESH CRAB WITH CLAWS
1 HEAD OF GREENLEAF AND 1 HEAD OF RED LEAF LETTUCE.
8-10 CHERRY TOMATOES
4 HARDCOOKED EGG

 

 

MIX MAYONNAISE WITH CREAM, CHILI SAUCE, PEPPER AND ONION. TWIST THE LEMON TO WORK OUT THE JUICE AND A SPRAY OF RIND OIL.
ARRANGE THE LETTUCE LEAVES ALTERNATELY AROUND A LARGE PLATTER.

DISTRIBUTE THE CRAB IN A RING AROUND THE PLATTER, TOPPING HERE AND THERE WITH A CLAW.
DOT WITH CHERRY TOMATOES AND HARD BOILED EGG HALVES.

POUR SAUCE OVER ALL, LIGHTLY. SERVE REMAINING SAUCE IN A SMALL TUREEN.