See Also: Cooking Club · Fish and Seafood · Salads
San Francisco Crab Louis
From Dorothy McNett's recipes at www.dorothymcnett.com. One of the many "authentic" recipes from the 1940's and 50's in San Francisco restaurants. The salad probably originated in San Francisco around 1915 or so.
1 1/2 pounds crab meat and some legs to put on top of the salad
1 large head iceberg lettuce, cut into manageable wedges
1 cup mayonnaise
1/2 cup catsup (or chili sauce)
6-8 ripe olives, chopped fine
4 small sweet pickles, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon Worcestershire sauce
1 lemon, wedged
tomato wedges
1 - 2 hard cooked eggs, if desired
Combine the crab meat and lettuce in a large bowl. In another bowl, combine the remaining ingredients except for the lemon wedges. Toss to coat all of the lettuce and crab with the dressing, and then garnish with lemon and tomato wedges. Many times 1 - 2 hard cooked eggs, wedged, would be used as well.
Recipe created 2007-02-05.
