Crab Louie
For decades, customers have sat at the counter at Swan Oyster Depot in San Francisco, where they?ve savored the restaurant?s Crab Louie. Paired with crusty sourdough bread and an ice-cold beer, it makes a satisfying meal. The Louie dressing, which is simple to prepare, is the perfect accompaniment to fresh, sweet-tasting crabmeat.
Ingredients
For the Louie dressing:
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 hard-cooked egg, chopped
- 1/4 cup chopped black olives
- 1/4 cup sweet relish
For the salad:
- 2 heads iceberg lettuce, roughly chopped
- 2 lb. fresh lump crabmeat, picked over to
remove any shell fragments - Sourdough bread and cold salted butter for
serving
Directions
To make the Louie dressing, in a bowl, combine the mayonnaise, ketchup, egg, black olives and sweet relish and stir until blended. Refrigerate until ready to use.
To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside. Serve immediately, accompanied by sourdough bread and butter.
To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside. Serve immediately, accompanied by sourdough bread and butter.
Serves 6.