Deviled Crab Louis

8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped

1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped

2 quarts finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)

1/4 cup chopped parsley

Deviled Louis dressing

1 pound shelled cooked crab

2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges

2 hard-cooked large eggs, shelled and each cut into 4 wedges

2 tablespoons chopped fresh chives

Whole fresh chives

Salt and pepper

Lemon wedges

Step 1

Line dinner plates or wide bowls equally with whole lettuce leaves, then Belgian endive leaves.

Step 2

In a large bowl, combine shredded lettuce and parsley. Add 2/3 cup deviled Louis dressing and mix gently. Divide equally among lettuce-lined plates.

Step 3

Remove and discard any bits of shell from crab. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. Sprinkle salads with chopped chives and garnish with whole chives. Offer remaining dressing, salt and pepper, and lemon wedges to season salads to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 610Calories from Fat 72

% Daily Value *
Total Fat 49g76%

Saturated Fat 7.6g38%
Cholesterol 252mg84%
Sodium 904mg38%
Total Carbohydrate 14g5%

Dietary Fiber 3.9g16%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Deviled Crab Louis