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Crabmeat Louis Recipe

Crabmeat Louis Recipe - 4 servings


1 head lettuce

1/2 pound crabmeat

1/4 cup sliced water chestnuts

2 celery stalks, thinly sliced

3 green onions with tops, thinly sliced

1/2 green pepper, chopped

2/3 cup Tomato Vinaigrette

2 tomatoes, cut into wedges

1 bunch asparagus spears, steamed 2-4 minutes

Lemon wedges


Line chilled salad bowls with outside leaves of lettuce, shred remaining lettuce. Toss shredded lettuce, crabmeat, water chestnuts, celery, green onion, and green pepper with dressing to moisten; spoon into lettuce lined bowls. Arrange tomatoes, asparagus, and lemon wedges around the salad. Accompany with Tomato Vinaigrette.

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