Recipe for Crab Louis


    Crab Louis

    2 (7 1/2 ounce) cans crabmeat
    Louis Dressing
    4 tomatoes, quartered
    4 hardboiled eggs, quartered
    Ripe or green olives
    4 cups bite-size pieces salad greens, chilled

    Drain crabmeat and remove cartilage; chill. Prepare Louis Dressing. Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad.

    Makes 4 servings.

    Louis Dressing
    3/4 cup chili sauce
    1/2 cup mayonnaise or salad dressing
    1 teaspoon instant minced onion
    1/2 teaspoon granulated sugar
    1/4 teaspoon Worcestershire sauce

    Mix all ingredients together, adding salt to taste. Cover and chill for 30 minutes.

    Makes 1 1/4 cups.