Recipe courtesy of Jean Anderson

Crab Louis

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  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
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1 quart crisp, coarsely shredded lettuce

1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)

4 tomatoes, quartered

4 hard-cooked eggs, peeled and quartered


1 cup mayonnaise

1/3 cup ketchup

1/4 cup heavy cream, whipped

2 tablespoons finely grated scallions

2 tablespoons minced parsley

2 tablespoons minced green bell pepper

2 teaspoons lemon juice

1 teaspoon prepared horseradish

Pinch salt


  1. On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.