Crab Louis

Crab Louis

  • Prep: 60 min
  • Cook Time: 20 min
  • Total: 1 hr 20 min
  • Serving: 4

Wow your special guests with Crab Louis for lunch.  It's a delicious and easy to make elegant salad.


  • 1 large head iceberg lettuce, thinly sliced
  • 1 pound fresh lump crabmeat
  • 8 eggs, hard boiled
  • 1/4 cup chives, chopped fine
  • 1 large fresh tomato, cut into 8 wedges
  • 16 black olives
  • Dressing: 1 cup mayonaise
  • 1/4 cup tarragon French dressing
  • 1/2 cup chili sauce
  • 2 tablespoon green olives, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish
  • salt to taste and freshly ground pepper


  1. Peel the eggs and force 4 eggs through a sieve. Divide the lettuce on four plates. Pile the crabmeat and eggs in the middle of each plate.
  2. Place two tomato wedges on the sides of the plates. Add the black olives and cut the remaining 4 eggs in half and arrange on plate.
  3. Refrigerate until serving time. Mix the ingredients for the dressing. Just before serving, place dressing on the crabmeat.

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