Crab Louis

When Enrico Caruso sang with the Met in Seattle in 1904, he ate the kitchen out of the chef’s sensational salad, Crab Louis. Succulent Dungeness crab is rarely found off the West Coast, but this old favorite is just as good with Maryland blue crab or the almost equally scarce Florida Stone crab.

  • Sauce:
  • 1 Cup Mayonnaise
  • 3 Tablespoons Chili Sauce
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Worcestershire Sauce
  • Dash Of Tabasco Sauce
  • 2 Tablespoons Finely Chopped Green Onions (Including Some Of Green)
  • 1/4 Teaspoon Kosher Salt
  • 2 Tablespoons Minced Parsley
  • Salad:
  • 2 Ripe Hass Avocados (Peeled & Halved)
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 2 Heads Bibb Lettuce
  • 1 1/2 Pounds Lump Or Backfin Crab Meat (Well Picked Over)
  • 4 Hard Cooked Eggs (Peeled & Quartered)
  • 4 Small Ripe Tomatoes (Quartered & Preferably Peeled)
  1. In small-size bowl combine the sauce ingredients.
  2. Brush avocado halves with lemon juice. Sprinkle with kosher salt and pepper. Make a bed of lettuce on each serving plate and top with an avocado half, paring a thin slice off the bottom to make it stand upright. Reserve the slices for lids. Split the avocado lengthwise almost to the small end and spread slightly to hold the crab. Mask the crab with sauce and place the lid at an angle. Garnish with lightly salted egg and tomato wedges and pass any extra sauce at the table.
  3. Serves 4
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserve

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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