Crab Louis

submitted by amanda

This recipe serves 4 but does NOT keep very well. Serve this soon after it has
chilled!

2 Tbsp reduced-fat mayonnaise
2 Tbsp coarse ground mustard
1 Tbsp extra virgin olive oil
2 tsp fresh lemon juice
2 Tbsp shallot (minced)
1/8 tsp cayenne pepper
1 lb fresh crabmeat

Mix mayonnaise and mustard until well blended. Add the olive oil gradually,
whisking until smooth. Add the minced shallot, lemon juice and cayenne pepper
and blend together. Add crab and fold together very gently. Chill well for at
least an hour before serving. This makes 8 appetizer salads or 4 entree sized
salads.


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