📝 About This Recipe
Hailing from the grand hotels of the Pacific Northwest in the early 20th century, the Crab Louis is often called the 'King of Salads.' This iconic dish features succulent, buttery Dungeness crab meat set atop a bed of crisp iceberg lettuce, all brought together by a creamy, piquant dressing. It is a masterclass in texture and balance, offering a sophisticated yet refreshing dining experience that celebrates the bounty of the sea.
🥗 Ingredients
The Louis Dressing
- 1 cup Mayonnaise (high-quality or homemade)
- 1/4 cup Chili Sauce (such as Heinz, for a sweet-savory kick)
- 1 tablespoon Horseradish (prepared, drained)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Shallot (very finely minced)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
The Salad Base
- 1 pound Dungeness Crab meat (freshly cooked, cleaned, and chilled)
- 1 head Iceberg Lettuce (cold and crisp, shredded or cut into wedges)
- 3 pieces Hard-boiled eggs (peeled and quartered)
- 1/2 piece English Cucumber (thinly sliced)
- 1 cup Cherry Tomatoes (halved)
- 8-12 pieces Asparagus spears (blanched and chilled)
- 2 pieces Avocado (ripe, sliced just before serving)
- 1/4 cup Black Olives (pitted, whole or sliced)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 piece Lemon (cut into 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, horseradish, Worcestershire sauce, lemon juice, minced shallot, and smoked paprika until smooth.
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2
Taste the dressing and adjust seasoning with a pinch of salt or extra lemon if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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3
Prepare the asparagus by trimming the woody ends. Blanch them in boiling salted water for 2-3 minutes until bright green and tender-crisp, then immediately plunge into an ice bath to stop the cooking.
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4
Carefully pick through the crab meat to ensure there are no stray bits of shell, keeping the large leg pieces intact as much as possible for a beautiful presentation.
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5
Prepare the lettuce by removing the outer leaves, washing thoroughly in cold water, and spinning dry. Shred into bite-sized ribbons or cut into four thick wedges depending on your preference.
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6
Slice the cucumber, halve the cherry tomatoes, and quarter the hard-boiled eggs. Keep everything chilled until the moment of assembly.
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7
Divide the shredded lettuce among four large, chilled plates or shallow bowls, creating a generous mound in the center.
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8
Arrange the cucumber slices and cherry tomatoes around the perimeter of the lettuce bed.
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9
Place 2-3 blanched asparagus spears and 3 egg quarters decoratively around the sides of each salad.
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10
Slice the avocado at the last second to prevent browning and tuck a few slices into each plate.
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11
Mound 1/4 pound of the chilled crab meat directly on top of the lettuce in the center of each plate.
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12
Drizzle a generous amount of the Louis dressing over the crab meat, allowing some to drip down into the vegetables, or serve the dressing on the side in a small ramekin.
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13
Garnish with a sprinkle of fresh chives, a few black olives, and a dusting of paprika if desired.
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14
Serve immediately with a fresh lemon wedge on the side for an extra burst of acidity.
💡 Chef's Tips
Always use the freshest Dungeness crab you can find; if unavailable, King crab or Jumbo Lump Blue crab are excellent substitutes. Ensure all your components—especially the plates—are thoroughly chilled before assembly to keep the salad refreshing. Do not over-mix the crab meat with the dressing; mounding the crab on top keeps the texture light and the presentation elegant. If your dressing feels too thick, thin it with a teaspoon of heavy cream or the juice from the olives for extra tang. To prevent the avocado from browning, toss the slices lightly in a bit of lemon juice before placing them on the plate.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Dry Riesling or a Sauvignon Blanc. Serve with a side of buttery, toasted sourdough bread to soak up the extra dressing. A chilled glass of sparkling Rosé adds a festive touch to this elegant lunch. For a classic San Francisco experience, serve alongside a small bowl of clam chowder. Follow with a light lemon sorbet to cleanse the palate after the rich dressing.