Crab Louis

Name: Crab Louis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters finely diced celery; 158 milliliters chili sauce; 4 larges eggs, hard-cooked and chopped; 59 milliliters minced fresh parsley; 59 milliliters sliced green onions; 1 Tbsp prepared horseradish; 59 milliliters lemon juice; 454 grams fresh lump crabmeat; 118 milliliters nonfat mayonnaise; 0 teaspoons pepper; 59 milliliters finely diced red bell pepper; 2 liters sliced romaine lettuce; 3 tomatoes, each cut into 6 wedges

Crab Louis might be just the main course you are searching for. One portion of this dish contains approximately 20g of protein, 4g of fat, and a total of 184 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. A mixture of parsley, tomatoes, nonfat mayonnaise, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Combine crab and celery in a medium bowl; toss well.

Ingredients you will need

Celery

Crab

Equipment you will use

Bowl

Combine chili sauce and next 7 ingredients in a medium bowl; stir well.

Ingredients you will need

Chili Sauce

Equipment you will use

Bowl

Place 1 1/3 cups lettuce on each of 6 serving plates. Top each with 1/2 cup crab mixture. Arrange 3 tomato wedges and 1 lemon wedge, if desired, around each salad; sprinkle with chopped egg.

Ingredients you will need

Lemon Wedge

Lettuce

Tomato

Crab

Egg

Serve with dressing.

Equipment

Bowl

Ingredients

Servings:

118milliliters

finely diced celery 158milliliters

chili sauce 4larges

eggs, hard-cooked and chopped 59milliliters

minced fresh parsley 59milliliters

sliced green onions 1Tbsp

prepared horseradish 59milliliters

lemon juice 454grams

fresh lump crabmeat 118milliliters

nonfat mayonnaise 0teaspoons

pepper 59milliliters

finely diced red bell pepper 2liters

sliced romaine lettuce 3

tomatoes, each cut into 6 wedges

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.