📝 About This Recipe
Often hailed as the 'King of Salads,' the Crab Louis is a timeless San Francisco classic that dates back to the early 20th century. This elegant dish features succulent, buttery Dungeness crab meat set atop a bed of crisp iceberg lettuce, all tied together by a creamy, piquant dressing that balances sweetness with a hint of spice. It is a refreshing, luxurious celebration of the Pacific Coast's finest seafood, perfect for a sophisticated brunch or a light summer dinner.
🥗 Ingredients
The Louis Dressing
- 1 cup Mayonnaise (high-quality or homemade)
- 1/4 cup Chili Sauce (such as Heinz brand for authentic flavor)
- 1 tablespoon Horseradish (prepared, not creamed)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Shallot (very finely minced)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
The Salad Base
- 1 pound Dungeness Crab Meat (freshly cooked, picked, and chilled; lump meat preferred)
- 1 head Iceberg Lettuce (cold and crisp, shredded or cut into wedges)
- 1/2 English Cucumber (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved)
- 12 pieces Asparagus Spears (blanched and chilled)
The Garnish
- 3 pieces Hard-Boiled Eggs (quartered)
- 1 large Avocado (sliced just before serving)
- 1/4 cup Black Olives (pitted and halved)
- 2 tablespoons Fresh Chives (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the mayonnaise, chili sauce, horseradish, Worcestershire sauce, lemon juice, minced shallots, and smoked paprika until smooth. Taste and adjust seasoning with a pinch of salt if needed.
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2
Cover the dressing and refrigerate for at least 30 minutes. This allows the flavors to meld and the shallots to soften.
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3
Bring a small pot of salted water to a boil. Trim the woody ends off the asparagus spears and blanch them for 2-3 minutes until bright green and tender-crisp.
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4
Immediately plunge the asparagus into an ice water bath to stop the cooking process. Once cold, drain and pat dry.
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5
Carefully pick through the crab meat to ensure no bits of shell remain, being gentle to keep the large lumps intact. Keep chilled until the very last moment.
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6
Prepare the lettuce by removing the core and slicing it into thin ribbons (shredded style) or cutting the head into four sturdy wedges, depending on your presentation preference.
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7
Arrange a bed of lettuce on four chilled large plates or in wide shallow bowls.
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8
Artfully arrange the sliced cucumbers, halved cherry tomatoes, and blanched asparagus spears around the perimeter of the lettuce.
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9
Place a generous mound of the chilled crab meat right in the center of each salad.
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10
Tuck the quartered hard-boiled eggs and avocado slices into the sides of the crab mound.
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11
Drizzle a liberal amount of the chilled Louis dressing over the center of the crab, allowing some to drip down onto the vegetables.
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12
Garnish the entire dish with halved black olives, a sprinkle of fresh chives, and a final dusting of paprika for color.
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13
Serve immediately with a lemon wedge on the side for an extra bright pop of acidity.
💡 Chef's Tips
Always use Dungeness crab if available, as its sweet flavor is the hallmark of an authentic Louis; otherwise, high-quality King crab is a great substitute. Ensure all your vegetables and the crab are thoroughly chilled before assembly; a warm Louis salad loses its refreshing appeal. For the best hard-boiled eggs, boil for exactly 9 minutes then shock in ice water to keep the yolks bright yellow without a gray ring. Do not toss this salad! The beauty of a Crab Louis is in its composed, layered presentation. If the dressing is too thick, thin it out with a teaspoon of heavy cream or a little more lemon juice.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a California Chardonnay or a Dry Riesling. Serve with thick slices of toasted sourdough bread and salted butter. A side of chilled gazpacho makes for a wonderful multi-course summer seafood lunch. Offer extra dressing in a small carafe on the table for those who prefer a more decadent salad. Finish the meal with a light lemon sorbet to cleanse the palate.