Crab Louis
Ingredients
- 1 large crab
- 1 cup mayonnaise
- 1/4 cup heavy cream
- 1/4 cup chopped green pepper
- 1/4 cup chopped green onions
- 2 tbsp. chopped green olives
- 1/4 cup chili sauce
- Salt and pepper and lemon juice
Method
- Arrange the body meat of large crab, in a bed of lettuce.
- Pour over it the Louis dressing and garnish with crab legs, quartered tomatoes, quartered hard boiled eggs arranged symmetrically. Sometimes artichoke bottoms are included.
- The Louis dressing is made by combining the above ingredients. Salt and lemon juice to taste. Serves 2.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.