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

Serves: 4


  • 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.