Crab Louis Salad

Name: Crab Louis Salad
Yield: Serves 6
Cuisine: American
Ingredients: 1½ cups (360 ml) mayonnaise; 1 Kirby or Persian cucumber, cut into large dice; 6 lemon wedges, for serving; 3 large hard-boiled eggs, cut lengthwise into quarters; 1 Kirby or Persian cucumber, cut into large dice; Kosher salt; 2 teaspoons chopped fresh flat-leaf parsley, finely chopped; 1 teaspoon Worcestershire sauce; 2 tablespoons fresh lemon juice; 3 tablespoons finely chopped green bell peppers; 3 tablespoons finely chopped green onion, including some green tops; ⅓ cup (75 ml) chili sauce, preferably Heinz; ⅓ cup (75 ml) chili sauce, preferably Heinz; 2 firm, ripe tomatoes, cut into 6 wedges each; 2 firm, ripe tomatoes, cut into 6 wedges each; 1½ pounds (680 g) cooked lump Dungeness crabmeat, picked over for shell; 3 small, ripe avocados, preferably Hass, halved, pitted, and peeled; 3 small, ripe avocados, preferably Hass, halved, pitted, and peeled; 1 small head Bibb or Boston lettuce, leaves torn into bite-sized pieces; 1 small head Bibb or Boston lettuce, leaves torn into bite-sized pieces; Cayenne pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

There are as many versions of this famous salad as there are cooks who make it. The dressing is not only the common denominator between versions, but it really makes the salad. Here is my version, which can also be made with shrimp or lobster.

Ingredients

Louis Dressing

1½ cups (360 ml) mayonnaise
⅓ cup (75

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

To make the dressing, in a small bowl, combine the mayonnaise, chili sauce, green onion, bell pepper, lemon juice, Worcestershire sauce, parsley, salt, and cayenne pepper and whisk to blend. Season to taste with salt and cayenne. Set aside, or cover and refrigerate for up to 3 days.

To make the salad, divide the lettuce among 6 salad plates. Top each with an avocado half, then spoon the