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Epicurious

Crab Louis

4.5

(34)

At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 main-course servings

Ingredients

For dressing

1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

Preparation

  1. Make dressing:

    Step 1

    Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

  2. Step 2

    Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

TagsSaladAmericanCrabShellfishSeafoodMainDinnerDairy FreeNut FreeEasyQuickGourmet
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