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 six small ones.
Ingredients
Louie Dressing
- 1 cup mayonnaise
- 2 tbsp chili sauce
- 2 tbsp grated onion
- 1 tbsp 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 lb fresh cooked crabmeat
- 2 ripe tomatoes, cut into wedges
- 4 hard-boiled eggs, sliced
- 16-20 green olives
Method
- 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.Serves 4-6 people.
Discuss
What do you think of Crab Louie?