clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon San Francisco Crab Louie Salad

The Hirshon San Francisco Crab Louie Salad

  • Total Time: 0 hours


Units Scale
  • Dressing:
  • 1 1/2 cup Best Foods mayonnaise
  • 1/4 cup Heinz tomato ketchup
  • 1/4 cup Ho’made Chili Sauce
  • 1 teaspoon horseradish from the jar
  • 1/2 teaspoon fresh lemon juice or more to taste
  • 1 tablespoon finely-chopped black olives
  • 1 tablespoon sweet relish
  • 1 tablespoon minced curly parsley
  • 1 tablespoon finely-chopped sweet onion
  • Shot of Lea and Perrins Worcestershire sauce
  • 1 egg hardboiled, finely chopped, plus additional quarters
  • 1 dash Worcestershire sauce
  • ***
  • Salad Ingredients:
  • 1lb. Dungeness crab meat, freshly picked and carefully checked for shell
  • One 6ounce romaine heart, cut crosswise 1/2-inch thick
  • 2 heirloom tomatoes, quartered
  • 1 head Iceberg lettuce, chopped
  • 1 lemon, quartered
  • 12 asparagus spears
  • a generous sprinkling of capers
  • One 6ounce seedless cucumber, thinly sliced
  • 2 avocados, peeled and sliced
  • 12 scallions, trimmed with 3 inches of the greens remaining (to make the green ends curl, slice them thinly with a sharp knife or scissors from the beginning of the dark green color to the cut ends and place in an ice water bath)
  • 4 large radishes, thinly sliced


  1. Drain black olives and relish on a paper towel to remove excess liquid. Rinse and drain and dry chopped onion as well. In a bowl, whisk together ketchup, chili sauce, and mayonnaise.
  2. Finely chop the hardboiled egg and black olives, and stir into the dressing along with the sweet relish, minced parsley and a shot of Worcestershire sauce. Season with salt & fresh ground black pepper to taste and place in refrigerator for 30 minutes to rest – ideally overnight.
  3. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Cut off the bottom ⅔ and discard – reserve the top ⅓. Drain and chill thoroughly.
  4. Arrange the salad ingredients on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table and with additional lemon wedges. Enjoy, and don’t forget the sourdough bread & butter and and ice-cold Anchor Steam beer!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x