📝 About This Recipe
Known as the 'King of Salads,' the Crab Louis is a grand West Coast classic that originated in the early 20th century in the grand hotels of San Francisco and Portland. This elegant dish features buttery Dungeness crab meat set atop a bed of crisp iceberg lettuce, all brought to life by a creamy, piquant 'Louis' dressing. It is a sophisticated celebration of the sea, offering a perfect balance of crunchy textures, acidic pops, and rich, oceanic sweetness.
🥗 Ingredients
The Louis Dressing
- 1 cup Mayonnaise (high-quality or homemade)
- 1/4 cup Chili Sauce (such as Heinz brand)
- 1 tablespoon Shallot (minced very finely)
- 2 tablespoons Sweet Pickle Relish
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Horseradish (prepared, not creamed)
- 1/2 teaspoon Smoked Paprika
The Salad Base
- 1 pound Dungeness Crab Meat (freshly picked, lumps preserved)
- 1 head Iceberg Lettuce (cold and crisp, shredded or torn)
- 4 large Eggs (hard-boiled and quartered)
- 1 cup Cherry Tomatoes (halved)
- 1/2 large English Cucumber (thinly sliced)
- 8-12 pieces Asparagus Spears (blanched and chilled)
- 2 ripe Avocado (sliced just before serving)
- 1/4 cup Black Olives (pitted and halved)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by making the Louis dressing. In a medium bowl, whisk together the mayonnaise, chili sauce, minced shallot, relish, lemon juice, Worcestershire sauce, horseradish, and smoked paprika until smooth.
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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
Prepare the hard-boiled eggs. Place eggs in a pot of cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then immediately shock in an ice bath.
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4
Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender-crisp, then plunge them into the ice bath to preserve their vibrant green color.
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5
Carefully pick through the crab meat to ensure there are no bits of shell remaining. Be gentle to keep the large lump pieces intact.
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6
Wash and dry the iceberg lettuce thoroughly. Shred it into bite-sized ribbons or tear into manageable pieces; a dry lettuce base is key to preventing a watery salad.
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7
Peel and quarter the chilled hard-boiled eggs and slice the cucumber and cherry tomatoes.
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8
To assemble, divide the shredded lettuce among four chilled large plates or shallow bowls, creating a generous mound in the center.
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9
Arrange the cucumber slices, tomato halves, blanched asparagus, and olives around the perimeter of the lettuce.
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10
Slice the avocados last to prevent browning and tuck 3-4 slices into each salad arrangement.
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11
Place a generous portion (about 1/4 pound) of the Dungeness crab meat directly on top of the lettuce mound.
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12
Drizzle each salad with a few tablespoons of the chilled Louis dressing, leaving some crab exposed to show off its quality.
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13
Garnish with fresh chives and place two egg quarters on each plate.
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14
Serve immediately with an extra lemon wedge on the side and the remaining dressing in a small carafe for the table.
💡 Chef's Tips
Always use Dungeness crab if possible, as its sweetness defines the authentic West Coast profile; King or Snow crab are acceptable substitutes. Ensure all your vegetables and the plates are well-chilled before assembly to keep the salad refreshing. If the dressing is too thick, thin it with a teaspoon of heavy cream or extra lemon juice. Don't skip the iceberg lettuce; while other greens are trendy, the specific crunch of iceberg is essential for the structure of a Louis salad. Avoid over-mixing the crab with the dressing; it’s better to drape the dressing over the meat to keep the lumps whole.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a California Sauvignon Blanc 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 lunch. For a lighter touch, serve with a glass of sparkling rosé or a classic Gin Rickey cocktail. Include a small bowl of extra capers or cornichons on the side for guests who enjoy more brine.