Crab Louie


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.

Louie Dressing:
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

Louie Salad:
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.

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