Classic Crab Louie Salad
A San Francisco original from the early 1900s. Chilled Dungeness crab on crisp lettuce with hard-boiled eggs and the famous Louie dressing.
Instructions
- 1
Make the Louie dressing by whisking together mayonnaise, chili sauce, green onion, relish, lemon juice, and Worcestershire. Refrigerate until needed.
- 2
Divide chopped lettuce among 4 large plates or shallow bowls.
- 3
Arrange the crab meat in a mound in the center of each plate.
- 4
Surround the crab with tomato wedges, egg quarters, cucumber slices, avocado, and olives.
- 5
Drizzle generously with Louie dressing or serve it on the side.
- 6
Serve immediately with extra dressing and crusty sourdough bread.
Chef's Tips
- The dressing should be tangy and slightly sweet—adjust relish and lemon to taste.
- Iceberg lettuce is traditional and provides the right crisp, refreshing base.
- Some versions include steamed asparagus spears—feel free to add them.
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