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Monday, November 8, 2010

Crab Louis (Allen and Nirelle)

Crab meat
Lettuce (Boston or red leaf)

For sauce:
1/4 cup sour cream
1/2 cup mayo
2 Tbs heavy cream
2 Tbs chili sauce
2 Tbs finely chopped red pepper
2 Tbs scallions
2 Tbs lemon juice
1 tsp Worchester sauce
Adjust to your taste and don’t forget those chives.

The general idea is to place some real crab meat (for gods sake don’t use the fake stuff) over nicely arranged leaves of Boston bib lettuce or even red leaf lettuce. Top the crab with shredded lettuce. Pour the sauce over the mound and sprinkle over it snipped chives for color contrast and piquant taste.

Crab Louis (pronounced Louey to rhyme with Fooey which is not a reflection on the quality of the dish which we rather enjoy from time to time remembering that crab meat is rather heavy, so go easy on it especially if it is followed by a sumptuous main course for dinner or unless that is all you are having for lunch.)

You could serve with your favorite canned tomato soup diluted with water, not milk (add squeeze of lemon and pinch of sugar) and crusty or multigrain bread.

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