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Crab Louis CD HD 10mins plus chilling Serves 4 Cold Shellfish Seafood Herbs Hors d'oeuvre Starter Appetizer
Ingredients For the sauce 300ml/10 fl.oz. Mayonnaise 2 tbsp Tomato Ketchup Worcestershire Sauce 3 tbsp Olive Oil 1 tbsp Wine Vinegar 2 tbsp Finely chopped Onion 2 tbsp Finely chopped Parsley 6 tbsp Double Cream, whipped Salt & pepper 1-2 tbsp Pimento stuffed Olives Other ingredients 450g/1lb Crabmeat, flaked 4 Large Tomatoes 4 Hard boiled Eggs Lettuce
Instructions
1. Blend together the mayonnaise, tomato ketchup, Worcestershire sauce, olive oil, wine vinegar, onion, parsley and whipped cream. Season to taste with salt and freshly ground pepper.
2. Stir in the chopped stuffed olives, and chill for 1-2 hours.
3. To serve - Add the crabmeat to the olive mixture. Cut the tomatoes in half and place two halves on individual salad plates. Pile the crab salad on the tomatoes and garnish with lettuce and sliced hard boiled eggs.
More Starter Recipes | Summer Recipes | More Seafood Recipes
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