Anyone have a crab louis salad recipe like the one in San Francisco on the Wharf?

Forgot the name, but I have come crab meat and would love to make a cold salad for lunch, thanks all.Anyone have a crab louis salad recipe like the one in San Francisco on the Wharf?
Crab Louis





***Dressing***


1 cup mayonnaise


1/2 cup chili sauce


3 tablespoons finely chopped green pepper


3 tablespoons finely chopped parsley


2 tablespoons prepared horseradish


1 tablespoon minced onion


1 tablespoon minced green onion


1/2 teaspoon salt


1/8 teaspoon Worcestershire sauce


1/8 teaspoon ground red pepper


***Salad***


6 cups torn lettuce leaves


3 ripe avocados -- sliced


1 tablespoon fresh lemon juice


1 lb crabmeat -- picked over


sliced lemon and cherry tomatoes





Make dressing: whisk all dressing ingredients in a bowl until smooth. Arange


lettuce on 6 serving plates. Brush avocado slices with lemon juice; divide and


arrange on plates. Divide crabmeat and arrange on center of plates; spoon 2 T


dressing over top of each serving. Garnish with lemon slices and cherry tomat


oes. Serve with additional dressing.Anyone have a crab louis salad recipe like the one in San Francisco on the Wharf?
Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1/2 cup mayonnaise


1/2 cup chili sauce


2 tablespoons sweet pickle -- chopped


2 tablespoons green bell pepper -- chopped


2 tablespoons onion -- chopped


1 tablespoon lemon juice


1 pound lump crabmeat


lettuce


2 tomatoes -- quartered


2 green bell pepper -- sliced


2 hard-cooked eggs -- diced


pimiento strips





Combine mayonnaise, chili sauce, chopped pepper, sweet pickle onion, and


lemon juice; blend well. Add crab meat, tossing lightly. Chill


thoroughly. At serving time, spoon salad onto lettuce. Garnish with


tomatoes, green pepper slices, eggs, and pimiemto. Serves 4-6.
Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1/2 cup mayonnaise


1/2 cup chili sauce


2 tablespoons sweet pickle -- chopped


2 tablespoons green bell pepper -- chopped


2 tablespoons onion -- chopped


1 tablespoon lemon juice


1 pound lump crabmeat


lettuce


2 tomatoes -- quartered


2 green bell pepper -- sliced


2 hard-cooked eggs -- diced


pimiento strips





Combine mayonnaise, chili sauce, chopped pepper, sweet pickle onion, and


lemon juice; blend well. Add crab meat, tossing lightly. Chill


thoroughly. At serving time, spoon salad onto lettuce. Garnish with


tomatoes, green pepper slices, eggs, and pimiemto. Serves 4-6.
got this from an inside source at pier 39.





This is the amount for each serving


5 ounces dungeness crab meat


1 whole orange


2 slices tomato


2 cups iceberg lettuce


2 cups fresh spinach, julienne cut


4 large lettuce leaves


pitted black olives


1/2 avocado, peeled and sliced


green onions, frills


1 whole egg, hard boiled








Blend all dressing ingredients thoroughly, adding whipped cream last, Chill at least 2 hours before serving.








With potato peeler, remove orange zest and slice into threads. Blanch for 2 minutes in boiling water, drain and rinse.





With Sharp paring knife remove all remaining skin from orange and cut down sides of membrane to remove whole segments. Line plate with green leaf lettuce, Mix iceberg lettuce with spinach, and mound on leaves. Lightly toss orange segments with Dungeness crabmeat and arrange on salad greens.





For garnish: Cut egg in half. Place egg cut side down on tomato slice. Top with halved olives and sprinkle with orange threads. Arrange remaining olives, orange segments, green onions, and avocado slices around sides and serve with Orange Louis Dressing on the side. Serves 6 as salad entree.





chef blkhawk