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.
- Prep Time: 5 minutes
- Yield: 4 Servings
- 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
- 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
- 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.
What do you think of Crab Louie?