Recipe: Crab Louis For Dorothy

Hi Dorothy:-) This recipe is from The New York Times Cookbook by Craig Claiborne. Just use shrimp instead of the crab.

Crab Louis 4 servings

1c. mayonnaise
1/3 c. French dressing (recipe follows - it is basically a French vinaigrette)
1/4 c. chili sauce
2 Tbl. minced chives
2 Tbl. minced green olives
1 Tsp. horseradish
1 tsp. Worcestershire sauce
Salt and Freshly ground black pepper
Chilled lettuce torn into bite-sized pieces
3 c. cooked crabmeat, flaked
4 hard-cooked eggs
Quartered tomatoes
Capers

1. Combine the mayonnaise, French dressing, chili sauce, chives, olives, andseasonings. Chill.

2. Arrange the lettuce in a shallow, chilled salad bowl and mound the crabmeat on top. Spoon the dressing on top and garnish with hard-cooked eggs, tomato quarters, and capers.

French Dressing - 1/2 cup
Also from The New York Times Cookbook

2 Tbl. wine vinegar or lemon juice
6 Tbl. extra virgin olive oil
3/4 tsp. salt
Freshly ground black pepper
1 clove garlic, finely minced (optional)

Combine all ingredients, blend thoroughly and chill.