Crab Louis

Staff Writer
Crab Louis
Crab Louis
Romulo Yanes

Crab Louis

That a crab Louis is a West Coast classic is about all that can be agreed on about the popular salad. At last count, the recipe was credited to at least three different chefs named Louis in three different cities — San Francisco, Portland, and Seattle — at the turn of the 20th century. The dish is essentially cooked fresh crabmeat mixed with a creamy dressing flavored with onion, chile sauce, and cayenne. Use Dungeness crab if you can get it; otherwise, jumbo lump or peekytoe crabmeat works just fine. Although not as traditional, the salad can also be made with an equal amount of baby shrimp for similar delicious results. Whichever version you make, be sure to serve it the way they do out West: scooped onto a bed of crisp iceberg lettuce, with hard-cooked eggs, celery, and tomato served alongside.

4
Servings
662
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1 Cup mayonnaise
  • 3 Tablespoons grated mild sweet onion, such as Walla Walla
  • 1/4 Cup tomato-based chile sauce, such as Heinz
  • 1/4 Cup sweet pickle relish, drained
  • 1 Tablespoon lemon juice
  • Pinch of cayenne
  • Coarse salt, to taste

For the salad

  • 2 large eggs
  • 1 head iceberg lettuce, shredded
  • 1 1/2 Pound cooked crabmeat (about 6 cups)
  • 1 Tablespoon finely chopped flat-leaf parsley
  • 1-2 ripe tomatoes, cut into wedges
  • 4 stalks celery
  • Lemon wedges, for serving

Directions

For the dressing

In a bowl, stir together the mayonnaise, onion, chile sauce, relish, lemon juice, and cayenne. Season with salt, to taste. (The dressing can be refrigerated, covered, for up to 2 days; stir before using.)

For the salad

Place the eggs in a small saucepan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then turn off the heat. Cover and let stand for 11 minutes.

Transfer to a small bowl and cover with cold water. Let cool and peel. Slice the eggs in half lengthwise.

Divde the lettuce among 4 plates. Scoop the crabmeat on top of the lettuce and sprinkle with parsley. Arrange the tomato wedges, celery stalks, egg halves, and lemon wedges around the crab. Spoon the dressing on top or serve on the side.

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
49g
75%
Sugar
10g
N/A
Saturated Fat
8g
40%
Cholesterol
312mg
100%
Protein
41g
83%
Carbs
14g
5%
Vitamin A
120µg
13%
Vitamin B12
7µg
100%
Vitamin B6
0.5mg
26%
Vitamin C
32mg
53%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
24%
Vitamin K
77µg
96%
Calcium
247mg
25%
Fiber
3g
12%
Folate (food)
179µg
N/A
Folate equivalent (total)
178µg
44%
Iron
2mg
14%
Magnesium
98mg
24%
Monounsaturated
12g
N/A
Niacin (B3)
6mg
31%
Phosphorus
577mg
82%
Polyunsaturated
28g
N/A
Potassium
1002mg
29%
Riboflavin (B2)
0.4mg
22.8%
Sodium
2054mg
86%
Thiamin (B1)
0.1mg
9.7%
Zinc
8mg
56%

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