📝 About This Recipe
Known as the 'King of Salads,' the Crab Louis is a timeless San Francisco classic that showcases the delicate sweetness of jumbo lump crab meat. This gluten-free masterpiece features a vibrant array of crisp vegetables and buttery avocado, all tied together by a creamy, piquant 'Louis' dressing. It is a sophisticated, refreshing dish that brings the elegance of a high-end wharf-side bistro directly to your dining table.
🥗 Ingredients
The Louis Dressing
- 1 cup Mayonnaise (high quality, gluten-free)
- 1/4 cup Chili Sauce (ensure gluten-free certification, such as Heinz)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Horseradish (prepared, not creamed)
- 1 teaspoon Worcestershire Sauce (ensure gluten-free brand)
- 1 tablespoon Shallot (very finely minced)
- 1/2 teaspoon Smoked Paprika
The Salad Base
- 1 pound Jumbo Lump Crab Meat (Dungeness or King crab, picked over for shells)
- 1 head Iceberg Lettuce (cold and crisp, shredded or cut into wedges)
- 4 pieces Hard-Boiled Eggs (peeled and quartered)
- 2 pieces Beefsteak Tomatoes (cut into wedges)
- 1/2 piece English Cucumber (sliced into half-moons)
- 12 pieces Asparagus Spears (blanched and chilled)
- 2 pieces Avocado (sliced just before serving)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Capers (drained)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, minced shallots, and smoked paprika until smooth.
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2
Taste the dressing and adjust seasoning with a pinch of salt if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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3
Bring a small pot of salted water to a boil. Prepare an ice bath in a separate bowl.
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4
Trim the woody ends off the asparagus. Blanch the spears in boiling water for 2-3 minutes until bright green and tender-crisp.
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5
Immediately plunge the asparagus into the ice bath to stop the cooking process. Once cold, drain and pat dry with paper towels.
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6
Carefully pick through the crab meat to ensure there are no cartilage or shell fragments, keeping the large lumps intact as much as possible.
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7
Prepare the lettuce by removing the outer leaves and slicing it into thick shreds or four uniform wedges, depending on your plating preference.
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8
Arrange a bed of lettuce on four chilled plates or in large shallow bowls.
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9
Place a generous mound of crab meat in the center of each lettuce bed.
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10
Artfully arrange the tomato wedges, cucumber slices, blanched asparagus, and hard-boiled egg quarters around the crab.
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11
Slice the avocados and place them on the plates, squeezing a little lemon juice over them to prevent browning.
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12
Drizzle a generous amount of the Louis dressing over the crab and slightly over the vegetables.
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13
Garnish with snipped chives, capers, and a final crack of fresh black pepper.
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14
Serve immediately with extra lemon wedges on the side for an added bright finish.
💡 Chef's Tips
Always use the freshest crab available; Dungeness is traditional, but King crab or Blue crab work beautifully. Chill your plates in the freezer for 10 minutes before assembly to keep the salad crisp and refreshing. Don't over-mix the dressing once the shallots are in; you want a hint of texture, not a puree. If you can't find gluten-free chili sauce, you can substitute with a mix of GF ketchup and a dash of hot sauce. Ensure the asparagus and eggs are completely cold before adding to the salad to prevent the lettuce from wilting.
🍽️ Serving Suggestions
Pair with a crisp, dry Sauvignon Blanc or a chilled Chablis to complement the seafood. Serve with a side of gluten-free sourdough toast points brushed with olive oil. A light gazpacho makes for a wonderful appetizer before this main-course salad. For a casual lunch, serve with a glass of sparkling mineral water with a twist of lime.