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Seattle, WA.


Dungeness Crab Louie

Dungeness Crab Louie



  • 1 1/2 lb.Alaskan Dungeness crab
  • 2 large ripe tomatoes, cut into wedges
  • 2 hard boiled eggs, cut into wedges
  • 1 English cucumber, sliced 1/4 inch thin
  • 4 Romaine hearts
  • 4 lemon wedges
  • Louis Dressing:

  • 1 C mayonnaise
  • 1/4 C chili sauce, or cocktail
  • 2 T green onions, fine dice
  • 2 T lemon juice
  • 1 T hot horseradish
  • dash tabasco
  • salt and pepper to taste
  • 1/4 C heavy cream, beaten until heavy peaks


For the Louis dressing; in a medium bowl mix together mayonnaise, chili sauce, green onions, lemon juice, horseradish, tabasco, salt and pepper to taste, fold in cream. Arrange seafood, tomatoes, eggs, cucumber and olives on a Romaine lined salad plate. Garnish with lemon wedge. Serve with Louis dressing on top.

Servings: 4

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