Crab Louis

Crab Louis
Staff Writer
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
425
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.

Nutritional Facts

Total Fat
10g
14%
Sugar
43g
48%
Saturated Fat
4g
17%
Cholesterol
31mg
10%
Carbohydrate, by difference
71g
55%
Protein
13g
28%
Vitamin A, RAE
31µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
867mg
87%
Choline, total
40mg
9%
Fiber, total dietary
19g
76%
Folate, total
34µg
9%
Iron, Fe
9mg
50%
Magnesium, Mg
83mg
26%
Niacin
3mg
21%
Phosphorus, P
111mg
16%
Selenium, Se
14µg
25%
Sodium, Na
483mg
32%
Water
166g
6%
Zinc, Zn
2mg
25%

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.