Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.

　　

Ingredients

Makes 4 main-course servings

　　

For dressing

1 cup mayonnaise

　　1/4 cup ketchup-based chili sauce

　　1/4 cup minced scallion

　　2 tablespoons minced green olives

　　2 teaspoons fresh lemon juice

　　1 teaspoon Worcestershire sauce

　　1 teaspoon bottled horseradish

　　Salt and pepper to taste

　　1 1/2 lb jumbo lump crabmeat

　　Iceberg lettuce, shredded

　　Capers

　　Tomato wedges

　　Hard-boiled egg

　　Lemon

　　

Make dressing:

Step 1

Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

　　

Step 2

Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.