📝 About This Recipe
Born in the grand hotels of the Pacific Northwest and San Francisco in the early 20th century, this iconic dressing is the crown jewel of the classic Crab Louis salad. It is a sophisticated, creamy emulsion that balances the richness of high-quality mayonnaise with a piquant kick of chili sauce and the bright acidity of citrus. Velvety, slightly sweet, and wonderfully textured, it is specifically designed to elevate the delicate sweetness of Dungeness crab and chilled seafood.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, preferably Duke's or Hellmann's)
- 1/4 cup Chili Sauce (bottled Heinz-style, not Asian hot sauce)
- 2 tablespoons Heavy Cream (whipped to soft peaks for extra lightness)
Aromatic & Acidic Elements
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce (provides deep umami)
- 2 teaspoons Prepared Horseradish (drained, for a subtle bite)
- 1 tablespoon Brined Capers (rinsed and finely minced)
- 1 small Shallot (very finely minced)
Texture & Seasoning
- 2 tablespoons Green Bell Pepper (finely brunoised (tiny cubes))
- 1 tablespoon Flat Leaf Parsley (freshly chopped)
- 1/2 teaspoon Smoked Paprika (for color and a hint of woodsmoke)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2-3 dashes Hot Sauce (optional, such as Tabasco)
👨🍳 Instructions
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1
Begin by finely mincing the shallot and green bell pepper. Ensure the pieces are uniform and very small (brunoise) so they distribute evenly without overpowering the texture.
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2
In a medium stainless steel or glass mixing bowl, whisk together the mayonnaise and the chili sauce until the color is a uniform, pale salmon pink.
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3
Stir in the freshly squeezed lemon juice and the Worcestershire sauce, whisking gently to incorporate the liquids into the emulsion.
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4
Fold in the minced shallots, green bell pepper, and the finely chopped capers. These provide the essential 'crunch' and briny pops of flavor.
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5
Add the prepared horseradish and the smoked paprika. The paprika adds a beautiful depth of color that distinguishes a true Louis from a standard Thousand Island.
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6
In a separate small chilled bowl, whisk the 2 tablespoons of heavy cream until it reaches soft peaks. This is a chef's secret for a truly luxurious mouthfeel.
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7
Gently fold the whipped cream into the dressing base using a rubber spatula. This aerates the sauce, making it light rather than heavy.
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8
Stir in the chopped parsley and season with kosher salt and freshly cracked black pepper.
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9
Taste the dressing. If you prefer more heat, add a few dashes of hot sauce or an extra teaspoon of horseradish at this stage.
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10
Transfer the dressing to a clean glass jar or airtight container.
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11
Chill in the refrigerator for at least 1 hour before serving. This resting period allows the flavors of the shallots and aromatics to meld perfectly into the cream.
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12
Give the dressing one final gentle stir before drizzling over your prepared seafood to ensure the emulsion is smooth.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the bright essential oils needed to cut through the mayonnaise. For the best texture, ensure your bell pepper and shallots are minced as finely as possible so they don't feel 'chunky'. If the dressing feels too thick after chilling, thin it with a teaspoon of cold water or extra lemon juice. Avoid using 'Miracle Whip' or sweet salad dressings as a base; the flavor profile must be savory and tangy, not overly sugary. This dressing keeps well for up to 5 days in the refrigerator, but it is best within the first 48 hours.
🍽️ Serving Suggestions
Drizzle generously over a classic Crab Louis Salad featuring Dungeness crab, hard-boiled eggs, and asparagus. Use as a sophisticated dipping sauce for chilled jumbo shrimp cocktail or fried calamari. Spread onto a toasted brioche bun for a luxury fried fish sandwich or a lobster roll variation. Pair with a crisp, high-acidity white wine like a California Sauvignon Blanc or a dry Riesling. Serve alongside a platter of raw vegetables (crudités) for an elegant appetizer course.