Crab Louie

Sliced stuffed olives and boiled eggs add color and texture to this delicious seafood salad which was created in Seattle, Washington. Leftover bell pepper may be frozen.

Tossed Salad

    1 head iceberg lettuce, rinsed and broken into small pieces
    2 tablespoons heart celery stalks with leaves
    2 tablespoons finely chopped green bell pepper
    2 green onions finely chopped, including some green tops
    1 tablespoon chopped fresh parsley

Chili Sauce Dressing

    ¾ cup mayonnaise
    ¾ cup Heinz® chili sauce
    1 teaspoon finely shredded yellow onion
    1 ½ teaspoons granulated sugar
    ¼ teaspoon Worcestershire sauce

Toppings

    2 cups cooked crab meat
    2 eggs, hard-cooked and chopped
    6 stuffed green olives, sliced

1.  In a large bowl, toss the lettuce, celery, bell pepper, onions
     and parsley. Refrigerate until needed.

2.  In a small bowl, whisk the mayonnaise, chili sauce, onion,
     sugar and Worcestershire sauce. Refrigerate.

3.  Chill individual plates. Just before serving, arrange 1 cup of      salad on each plate. Drizzle with dressing, top with crab,
     chopped egg and olives.

     Makes 6 salads