Crab Louis

Crab Louis is a San Francisco original that’s been a West Coast staple since the early 1900s. It’s nothing more than cold crab meat piled on a bed of crisp lettuce, surrounded by sliced hard-boiled eggs, and blanketed in a creamy, tangy dressing that lets the crab shine.

The Louis sauce is what makes this dish. Heavy cream, chili sauce, lemon juice, Worcestershire, and green onion blended together create a dressing that’s richer than cocktail sauce but lighter than a remoulade. The chili sauce adds a gentle sweetness and tomato flavor, while the Worcestershire brings savory depth.

This is a no-cook recipe, which means the quality of every ingredient matters. Use the best crab meat you can find. Fresh Dungeness is traditional, but good-quality lump crab works beautifully.

Chef Tips

• Chill everything before assembling. Cold crab on cold lettuce with cold dressing is how this salad should be served.
• Don’t overdress the crab. Spoon the Louis sauce over the top and let people add more at the table.
• Use a mix of whole leaves for lining the bowl and finely shredded lettuce for the bed.
• Hard-boil the eggs ahead of time and chill them so they slice cleanly without crumbling.

Variations

• Swap crab for cooked bay shrimp for a Shrimp Louis, another West Coast classic.
• Add sliced avocado and cherry tomatoes around the edges for a more substantial salad.
• Stir a pinch of smoked paprika into the Louis sauce for a subtly smoky version.