ALTHOUGH the Cliff House Bistro garnishes its crab louis (some restaurant menus spell it “louie”) with assorted fruit, author Ernest Beyl prefers this simpler presentation.
1 cup mayonnaise
V2 cup ketchup
1 tbsp. fresh lemon juice
2 medium dill pickles, chopped
2 tbsp. capers, drained and chopped
Salt and freshly ground black pepper
4 leaves green leaf lettuce, washed and dried
10-12 oz. dungeness or other crab meat, picked over
Z2 ripe hass avocado, seeded, peeled, and sliced
6 slices cucumber
Z2 ripe tomato, cored and cut into 4 wedges
2 hard-cooked eggs, peeled and halved
6 pitted canned black olives, drained
2 thin wedges iceberg lettuce
1. Put mayonnaise, ketchup, lemon juice, pickles, and capers into a medium bowl and stir until well combined. Season dressing to taste with salt and pepper. Cover and refrigerate until well chilled. Dressing will keep, covered, in the refrigerator for up to 3 days.
2. Put 2 of the green lettuce leaves in the center of each of 2 chilled plates. Mound half the crabmeat on top of lettuce leaves on each plate. Arrange half the avocados, cucumbers, tomatoes, eggs, olives, and iceberg lettuce on each plate around the crab.
3. Serve salad with the dressing on the side.