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

  1. 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.
  2. Garnish with tomatoes and eggs, and serve.
Original recipe found at foodnetwork.com
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