Crab Louis

Name: Crab Louis
Yield: Serves 4 to 6
Ingredients: lettuce and sliced hard-boiled eggs, for garnish; 1 pound cooked crabmeat, flaked; 4-6 large tomatoes; 1-2 tablespoons chopped stuffed or ripe olives; tabasco or worcestershire sauce; 2 tablespoons tomato ketchup; 3 tablespoons olive oil; ½ pint well-flavoured mayonnaise; salt, freshly ground black pepper and cayenne pepper; 2 level tablespoons finely grated onion; 1 tablespoon wine vinegar; 6 tablespoons double cream, whipped; 2 tablespoons finely chopped parsley

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ pint well-flavoured mayonnaise
2 tablespoons tomato ketchup

Fish course
Starter
Pescatarian

Method

Blend together mayonnaise, tomato ketchup, Tabasco or Worcestershire sauce, olive oil, wine vinegar, finely grated onion, finely chopped parsley and whipped cream. Season to taste with salt, freshly ground black pepper and a dash of cayenne. Stir in chopped stuffed or ripe olives, and chill for 1 or 2 hours before serving. Add flaked crabmeat.

Slice tomatoes in half; place on salad plat