Crab Louie

Name: Crab Louie
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American-Californian
Ingredients: 1 cup mayonnaise; 1/2 cup ketchup; 1 hard-cooked egg, chopped; 1/4 cup chopped black olives; 1/4 cup sweet relish<br><br>; 2 heads iceberg lettuce, roughly chopped; 2 lb. fresh lump crabmeat, picked over to<br> remove any shell fragments; Sourdough bread and cold salted butter for<br> serving

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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.

Prep Time 20 minutes

Cook Time 0 minutes

Servings 6

Serves 6.

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.