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Crab Louis

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By Gwen McKee and Barbara Mosley

Posted July 23rd, 2007

FabulousFoods.com Recommends: Best of the Best from California: Selected Recipes from California's Favorite Cookbooks, by , (2000, Quail Ridge Press)

Best of the Best from California: Selected Recipes from California's Favorite Cookbooks

Servings:	4
Author Notes:	This classic salad originated in San Francisco, and every wharfside restaurant features its own version. Tiny shelled shrimp, called bay shrimp in San Francisco, can be substituted for the crab.
Ingredients:	1 head iceberg lettuce 3/4 - 1 pound cooked crabmeat, shredded 2 medium tomatoes, cut in wedges 2 hard boiled eggs, cut in wedges capers black olives Louis Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 3-4 tablespoons tomato based chili sauce 1 tablespoon fresh lemon juice a few drops hot pepper sauce 1/4 cup finely diced green pepper 1/4 cup finely sliced green onions
Instructions:	Rinse, core and drain lettuce. Place 1 large lettuce leaf on each of 4 plates. Shred remaining lettuce to make 6 cups. (Refrigerate any remaining lettuce for another use.) Place shredded lettuce on lettuce leaves. Arrange crabmeat evenly over lettuce. Spoon about half the dressing over the crabmeat. Garnish each plate with tomato wedges, egg wedges, capers and olives. Serve remaining dressing on the side.