Crab Louis Dressing
From oldgringo 16 years agoIngredients
- 1 cup mayonnaise shopping list
- 1/4 cup chili sauce shopping list
- 1/4 cup cream shopping list
- 1-1/2 tablespoons finely minced green bell pepper shopping list
- 3 tablespoons finely minced onion shopping list
- 1 hard boiled egg; grated shopping list
- 1 teaspoon worcestershire sauce shopping list
- 2 teaspoons finely minced parsley shopping list
- 1 tablespoon cream shopping list
- 3/4 cup catsup shopping list
How to make it
- Add a cup of mayonnaise to a bowl and gently fold in the other ingredients until blended.
- Refrigerte until needed.
- Note: Crab Louis might have originated at Seattle’s Olympic Club, or in San Francisco at the long-defunct Solari’s. Or, prehaps, as Oregonian James Beard believed, in Portland, Oregon. It really doesn't matter. The dish clearly originated in the Northwest Pacific Coast area. The was named for the legendary French gourmand, Louis XIV. It is comprised of fresh, sweet Dungeness crabmeat, heaped on a mound of lettuce and topped with it's own delicious creamy dressing.
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