West Coast Crab Louis

Yield: Serves 4–6
Chef: Executive Chef Brian Streeter


1½ lbs. Dungeness crabmeat
¾ C. mayonnaise
1 Tbsp. chili sauce
¼ C. sweet pickle relish
2 Tbsp. green onion, minced
1 tsp. lemon juice
Tabasco sauce
1 head butter lettuce, cleaned and separated into leaves
1 bunch asparagus spears, bottoms trimmed & blanched
6 golden beets, roasted, peeled & cut into wedges
2 avocados, peeled and cut into wedges
1 Tbsp. eggs, hard-boiled, peeled and cut into wedges
2 tsp flat leaf parsley, chopped
1 tsp. chives, minced
fresh tarragon, chopped


Pick through crabmeat for any shells and lightly squeeze out any excess moisture. Reserve.

In a separate bowl, combine the mayonnaise, pickle relish, green and lemon juice. Season with a couple dashes of Tabasco sauce and mix together.

To serve, arrange the lettuces leaves in the bottom of individual shallow bowls. Arrange the asparagus, beets, avocado and hard-boiled egg over the lettuce. Place the crabmeat in the center of the bowl. Spoon the louis dressing over the crab and garnish with the chopped herbs.

Serve with a glass of Cakebread Cellars Chardonnay.