Crab Louis
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp chili sauce
2 tbsp salad oil
1 tbsp vinegar
1 tbsp prepared horseradish
1tbsp fresh lemon juice
1 tbsp chopped fresh parsley
2 tsp grated onion
1/2 tsp salt
4 drops tabasco
1 lb frozen crab meat
1 medium head iceberg lettuce
Watercress sprigs
Lemon wedges
In a small bowl, mix together all the ingredients listed above down through the Tabasco. Cover and refridgerate. Thaw the crab meat and pat it dry with a paper towel. Break the lumps into bite-size pieces. Keep refridgerated until ready to use. Shred the lettuce by cutting the head in half, then slicing it thinly. Arrange a portion of the shredded lettuce on individual salad plates. Mound crab meat over it, then top with sauce. Garnish with watercress and lemon wedges. Serves 6.