4 servings

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.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6927

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