San Francisco Crab Louis Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Fish and Seafood · Salads

San Francisco Crab Louis

From Dorothy McNett's recipes at 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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.