Crab Louis

Name: Crab Louis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; ¼ cup sour cream; ¼ cup chili sauce; ¼ cup green onion, chopped; 1 teaspoon lemon juice; salt; 1 large head lettuce; 2 -3 cups cooked crabmeat, chilled; 2 large tomatoes, cut in wedges; 2 hard-cooked eggs, cut in wedges

Eats Now Editorial Team · 528 kcal · Seafood

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Crab Louis – a delicious recipe with mayonnaise, sour cream, chili sauce, green onion, lemon juice, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 cup mayonnaise
¼ cup sour cream
¼ cup chili sauce
¼ cup green onion, chopped
1 teaspoon lemon juice
salt
1 large head lettuce
2 -3 cups cooked crabmeat, chilled
2 large tomatoes, cut in wedges
2 hard-cooked eggs, cut in wedges

1
Combine mayonnaise, sour cream, chili sauce, onion and lemon juice.
2
Salt to taste.
3
Line 4 large plates with lettuce leaves.
4
Shred remaining lettuce; arrange on leaves.
5
Arrange crab meat on lettuce.
6
Circle with tomato and egg wedges.
7
Sprinkle with salt.
8
Pour 1/4 cup Louis Dressing over each salad.
9
Sprinkle with paprika.
10
Pass remaining dressing.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mayonnaise, ¼ cup sour cream, ¼ cup chili sauce, ¼ cup green onion, chopped, and more.

Yes, Crab Louis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
528 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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