Recipe courtesy of Jean Anderson

Crab Louis

  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Crab Louis

Crab Louie Salad

Crab Cocktail Americana

Stone Crab Salad with Spicy Greens and Tomato Gelee

Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing