Crab Louis Salad
A San Francisco classic, Crab Louis Salad is a flavorful dish that takes advantage of the dual bounties of California and the Pacific Ocean
1 qt. crisp lettuce, coarsely shredded
1 lb. fresh crab meat, well picked over (Dungeoness, lump, or backfin)
4 tomatoes, quartered
4 hard cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 Tbsp. scallions, finely grated
2 Tbsp. parsley, minced
2 Tbsp. green bell pepper, minced
2 tsp lemon juice
Sea salt to taste
- On four, luncheon-sized plates, make beds of lettuce. Mound crab on top. Combine mayonnaise, ketchup, heavy cream, scallions, parsley, bell pepper, lemon juice, and salt into a dressing, and spoon over crab.
- Garnish with tomatoes and eggs, and serve.