Crab Louis Salad

I have a weakness for salads.  I completely {heart} them.  All kinds.  Fruit, veggie, pasta, green salads...okay not potato, but I'm just not a potato person, etc.  I'll eat them all year round, but summer most of all.  Just like winter's cold temperatures scream soup, Summer's hot temperatures scream salad.  Every night I want a different salad.  Cool, crisp, delicious.  Yup.  That's me. One of my favorite salads that I don't get to eat too often is a Crab Louis Salad.  Not because I don't want it, but because I'm the only one in my house that will eat it.  It's sad really.  Just looking at this photo is making my mouth water. Crispy cold lettuce, tomatoes fresh from the garden, hard boiled eggs, CRAB!  I mean, seriously!  Mouthwatering!  

{crab louis salad}

  Serves 4

1 medium head of lettuce 

2 6oz. packages frozen crab meat, thawed OR 2-7oz. cans chilled & drained & cartiladge removed.

2 large tomatoes, cut into wedges or chunks

2 hard cooked eggs, cut into wedges or chunks

paprika

1 large lemon cut into wedges

Louis Dressing

Arrange lettuce, crab meat, tomatoes & eggs on a plate.  Drizzle Louis dressing over top.  Sprinkle with Paprika.  Garnish with lemon.  OR toss all ingredients, minus lemon & paprika, until coated.  Garnish with lemon & paprika.

{louis dressing}

1/2 c. mayo

1/4 c. green pepper, finely chopped

1/4 c. green onion, finely chopped

2 T. Chili Sauce

1 T. Milk

1/2 t. lemon juice

dash Worcestershire sauce

1/4 c. whipping cream, beat to soft peaks

Combine all ingredients except whipping cream (can do this in blender or food processor instead of finely chopping veggies).  Fold whipping cream into pureed mixture until combined.  Serve over Crab Louis Salad.