Crab Louis

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ½ pint well-flavoured mayonnaise
  • 2 tablespoons tomato ketchup


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