Crab Louis hails from the great established restaurants of San Francisco, both Solari’s and the St. Francis Hotel claim to have invented this classic around 1915. The avocado simply takes it to the next level.
Seafood Sauce (see below)
8 oz. plain white crabmeat, flaked
2 medium avocados
Lemon juice
Lemon slices
Fresh chervil sprigs
Brown bread and butter (in pinwheels, if desired)
Seafood Sauce:
1/4 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
2 teaspoons lemon juice
Dash of dry sherry
Pinch of red (cayenne) pepper
To prepare Seafood Sauce, place all sauce ingredients in a bowl and blend well. Fold crabmeat into sauce. Pit, peel and slice avocados, then brush with lemon juice to prevent discoloration.
Arrange avocado slices on 4 plates. Divide crabmeat mixture evenly among plates; garnish with lemon slices and chervil sprigs. Serve with brown bread and butter.
Makes 4 servings.
(Source: The Book of Salads, HP Books)
