Large pieces of Dungeness crab are arrayed around a hard-boiled egg with lettuce and olives and a cup of dressing.

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.

  • Prep Time: 5 minutes
  • Yield: 4 Servings

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
  • 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.


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