Crab Louis (recipe Originated In San Francisco Man

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Crab Louis (Recipe Originated in San Francisco man

Lynnda Cloutier


From my old Recipes

★★★★★ 1 vote


4 large butter lettuce leaves
1 large head iceberg lettuce
2 to 3 cups cooked crabmeat (or 2 cans, 7 oz. each), chilled and drained
4 hard cooked eggs
4 tomatoes
2 tsp. chopped chives
louis dressing, recipe follows
large pitted black olive


1Line salad bowl or 4 serving plates with butter lettuce leaves. Put shredded lettuce on top of leaves. Mound crab on top of lettuce.
2Slice 2 hard cooked eggs and arrange with tomato wedges around crab. Rice remaining eggs or put through a sieve and sprinkle over crab with chopped chives. Season to taste with salt. Pour dressing over salad. Garnish with olives
3Louis Dressing:
2 cups mayonnaise
1 cup chili sauce
1/2 tsp. tarragon vinegar
1/2 tsp. prepared horseradish
1 tsp. Worcestershire
1/4 cup chopped green pepper
1/4 cup chopped pimiento
Salt and pepper
Mix mayonnaise. chili sauce, vinegar, horseradish, Worcestershire, green pepper and pimiento. Season to taste with salt and pepper. Stir well. Chill covered. Makes about 3 1/2 cups dressing
Salad serves 4
My Old Recipes

About this Recipe

Course/Dish: Other Salads