How to make it

  • Arrange the lettuce leaves* on a cold sald plate.
  • Put the crabmeat in the center and arrange the four egg quarter slices around the edge of the plate pointing inward.
  • Peel, seed and slice the avocado into eight slices lengthwise. Place two avocado slices mirror-image to each other, between the egg quarters.
  • Put a black pitted olive in the circle created by the avocado slices.
  • Spoon the dressing over the crabmeat and garnish with a 1/2 teaspoon of capers.
  • Serve immediately.
  • * Note: A bed of shredded lettuce may be used.
  • Note: Crab Louis might have originated at Seattle’s Olympic Club, or in San Francisco at the long-defunct Solari’s. Or, prehaps, as Oregonian James Beard believed, in Portland, Oregon. It really doesn't matter. The dish clearly originated in the Northwest Pacific Coast area. The was named for the legendary French gourmand, Louis XIV. It is comprised of fresh, sweet Dungeness crabmeat, heaped on a mound of lettuce and topped with it's own delicious creamy dressing.

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