CRAB LOUIS

CRAB LOUIS from Party Receipts from the Junior League of Charleston •

MAKES 2 CUPS 

½ cup chili sauce 

½ cup mayonnaise 

1 garlic clove, minced 

½ teaspoon dry mustard 

1 tablespoon bottled horseradish 

1 tablespoon Worcestershire sauce 

¼ teaspoon Tabasco sauce 

½ teaspoon salt 

2 hard-boiled eggs, finely chopped 

8 ounces flaked crabmeat, picked over and shells discarded

1. Combine the first eight ingredients in a medium bowl and mix well. 2. Add the eggs and crabmeat and stir gently to combine. Refrigerate for 2 to 3 hours before serving.