Crab Louie can be made with any good fresh crab meat (or, for that matter, with cooked shrimp instead of crab), but tradition demands it be made with big, creamy-sweet hunks of Dungeness crab from the Pacific Northwest. We concocted this recipe based on the Louie we found long ago at a downhome restaurant called Jerry’s Farmhouse in Olema, California. It makes four very large whole-meal portions or 6 small ones.
1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons grated onion
1 tablespoon sweet pickle relish
dash of cayenne pepper
1/2 cup whipped cream
Salt to taste
large iceberg lettuce leaves or butterhead lettuce
1 pound fresh cooked crabmeat
2 ripe tomatoes, cut into wedges
4 hard-boiled eggs, sliced
16-20 green olives
Mix together the mayonnaise, chili sauce, onion, relish, and cayenne pepper. Fold in the whipped cream. Add salt to taste.
Arrange the lettuce on 4 chilled plates. Place the crabmeat atop the lettuce. Dollop with dressing and garnish with tomato wedges, eggs, and olives.