Dungeness Crab Louis
San Francisco and Seattle both claim to be the birthplace of Crab Louis. In either case, it is a vintage recipe from the turn of the twentieth century using Pacific coast crabmeat and pink dressing.
Serves: 4Hands-on: 50 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. Dungeness crabmeat
- 2 large hard-cooked eggs, peeled
- 2 medium Roma tomatoes
- 1⁄4 cup cocktail sauce
- 1⁄2 cup mayonnaise
- 1 Tbsp. heavy cream
- 1 tsp. Tabasco sauce
- 1 Tbsp. chopped parsley
- 1 Tbsp. capers
- 1 tsp. lemon juice
- 2 cups Boston lettuce
- 1 Tbsp. chopped scallions
- Pick through the crabmeat to remove any cartilage, then set aside.
- Cut the eggs and tomatoes into quarters, then set aside.
- Mix the cocktail sauce, mayonnaise, cream, Tabasco, capers, and lemon juice together to make the pink dressing.
- Divide the lettuce among four plates. Place a mound of crabmeat on each plate of lettuce. Pour the dressing over the crabmeat. Sprinkle with scallions.
- Garnish each plate with wedges of egg and tomato.