Crab Louis Recipe

Suitable for: cooked crab meat, cooked peeled shrimp, cooked giant-prawn meat, cooked lobster-tail meat 

There are lots of stories about the origins of this salad and the Louis for whom it was named. Take your choice of stories, and feel free to add your own personal touches to this basic recipe.

Serves 4


Large salad plates or bowls
Bowl for dressing


Lettuce leaves (bibb, butter, romaine or iceberg)
2 cups crab meat in bite-sized pieces
2 ripe tomatoes, cut in wedges
4 hard-boiled eggs, peeled and halved
12 whole pitted black olives 

Your own touches:
Chopped scallions, canned, drained artichoke hearts, pimento strips, chopped red or green bell pepper—or something else!

Dressing ingredients:
1 cup mayonnaise
¼ cup chili sauce or ¼ cup ketchup plus 2 Tbsp. sweet pickle relish 

Your own touches:  
1 tsp. grated horseradish, a squeeze or two of lemon juice, ½ tsp. Worcestershire sauce. 

Assemble salad ingredients on lettuce-lined plates or bowls. Pass dressing. Tell your story and assure your guests that it’s the real one!