Crab Louis is an American West Coast classic that has as its essential ingredients crab meat, tomato, and hard-boiled eggs served on a bed of lettuce. It is sometimes referred to as the king of salads, thought to be a nod to France’s King Louis XIV and his decadent lifestyle.
Crab Louis was first served sometime in the first decade of the 20th century. Seattle’s Olympic Club restaurant and San Francisco’s Solari’s both have strong claims to being the first to serve this now-popular dish. A recipe for “Crabmeat a la Louise” appears in a 1910 cookbook by Victor Hirtzler, head chef of San Francisco’s St. Francis Hotel. Some recipes include asparagus and avocado; others call for a specific lettuce, such as iceberg, romaine, or Bibb. Though not as popular as it was in the early to mid-1990s, crab Louis is an authentic American invention and therefore a classic.
Recipe Servings: 3
Ingredients
Dressing:
- 1 cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp sweet pickle relish
- 1 Tbsp fresh lemon juice
- 1 garlic clove, minced
- ½ tsp Worcestershire sauce
- ¼ tsp sweet smoked paprika
- ¼ tsp chili powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
Salad:
Directions
- Whisk together the mayonnaise, ketchup, relish, lemon juice, garlic, Worcestershire sauce, paprika, chili powder, salt, and pepper in a bowl.
- Let dressing rest at room temperature for about 15 minutes.
- Arrange romaine hearts on a platter.
- Top lettuce with cucumber, tomatoes, crab meat, and eggs.
- Drizzle dressing over the top or serve on the side.
For Dressing:
For Salad:
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