Crab Louis

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 pound lump crab meat or, if unavailable, canned crab meat
  • Lettuce leaves
  • ¾ cup Louis dressing (see preceding recipe)
  • 4 hard-cooked eggs
  • 2 small tomatoes, quartered
  • 4 or more large stuffed green olives


  1. Pick over the crab meat, if necessary, to remove bits of cartilage and shell.

  2. Arrange lettuce leaves on four chilled plates and add equal portions of crab on each. Spoon the dressing over the crab.

  3. Garnish the plates with hard-cooked eggs, tomatoes, and stuffed olives and serve.