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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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At least two San Francisco establishments Solari's restaurant and the St. Francis Hotel have laid claim to this classic. Both places reportedly started serving crab Louis around 1915. Ingredients:
1 cup mayonnaise |
1/4 cup ketchup-based chili sauce |
1/4 cup minced scallion |
2 tablespoons minced green olives |
2 teaspoons fresh lemon juice |
1 teaspoon worcestershire sauce |
1 teaspoon bottled horseradish |
salt and pepper to taste |
1 1/2 lb jumbo lump crabmeat |
iceberg lettuce, shredded |
capers |
tomato wedges |
hard-boiled egg |
lemon |
Directions:
1. Make dressing: Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
2. Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.
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