Nobody knows for sure who Louie was, or where this dish was invented, but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup sweet pickle relish
- 2 tablespoons chopped black olives
- 1 small white onion, peeled and minced
- Salt and freshly ground black pepper
- 1 head iceberg lettuce
- Meat from 2 cooked 2 pound dungeness crabs (or 4 cups cooked lump dungeness crabmeat)
- Lemon wedges and Tabasco, for serving (optional)
Mix together the mayonnaise, ketchup, pickle relish, olives and onions in a small bowl. Season with salt and pepper to taste. Refrigerate the dressing until ready to use.
Core, wash and dry the lettuce, then slice into shreds. Place in a bowl and toss with 1 cup dressing. Divide the lettuce among 4 plates, place 1 cup crabmeat over the lettuce on each plate and spoon a bit of remaining dressing over the crabmeat. Adjust seasoning if necessary. Serve with lemon wedges and Tabasco sauce if desired.
Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.
Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close