CRAB LOUIS
4 servings
This classic recipe is also excellent atop shredded kale and radicchio instead of butter lettuce. Use a little of the vinaigrette used in the Sauce Louis to dress the greens before piling the crab on top.
Line a platter or a salad bowl with:
- Boston or Bibb lettuce leaves
Place on top:
- About 2 cups thin strips Boston, Bibb, or red-leaf lettuce
Heap on top of these:
- 2 cups lump crabmeat, picked over for shells and cartilage
Pour over the crab, to taste:
Garnish with:
- (2 Hard-Boiled Eggs, sliced)
- Minced chives