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Recipe: Crab Saint Louis
Recipes using Durkee White Pepper
Price Each: $13.45USD
1 1/2 pounds lump crab meat
1 cup chopped celery
1/2 cup mayonnaise
lemon juice
white pepper
butter lettuce
4 medium tomatoes
4 hard cooked eggs
Louis Dressing (recipe below)
lemon wedges
ripe olives
avocado slices
Pick over crab meat removing any bits of shell. Flake and mix gently with celery and enough mayonnaise to moisten, about 1/2 cup.
Season with lemon juice and a little white pepper.
Arrange lettuce on 4 large salad plates and heap with mounds of crab.
Cover with Saran film and chill at least 30 minutes before serving.
Top each salad with a spoonful of Louis dressing, serve rest in a sauce bowl.
Garnish plates with lemon wedges, ripe olives and avocado slices.
Makes 4 jumbo luncheons.
Serve with French bread or hard rolls and a chilled dry white wine.
Louis Dressing Recipe
1 cup mayonnaise
1/3 cup chili sauce
1 tbsp grated onion
1 tbsp minced parsley
1/2 tsp Worcestershire sauce
2 tbsp lemon juice to taste
white pepper
Mix all ingredients.
Cover and chill if desired.
Recipe makes about 1 1/2 cups of Louis Dressing.
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Dixie
Durkee Spices
French's
Kinder's
Knorr
Lawry's
McCormick Spices
Thai Kitchen
Tones Spices
Weber Seasonings
Zatarain's
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