"Crab Louis Salad With Hard - Cooked Eggs" San Francisco Travelogue by Jerelis

This salad owes its name to the delicate meat of the "Dungeness Crabs" which is caught at the North West coast of America. You're able to buy the Dunegeness Crabs at Fisherman's Wharf in San Francisco. They're displayed in lot's of ice cubes. If you buy a crab you'll ussually get it with a cup of spicy Louis dressing.

Louis Dressing:

1.25 decilitre of mayonnaise
3 tablespoons of sour cream
2 tablespoons of chili sauce
1 tablespoon of lemon juice
2 tablespoons of green paprika, cut in little pieces
2 tablespoons of spring onion, finely chopped
1 tablespoon of chopped sword-knot
A bit of pepper

Salad:

450 gram of meat of the crab without cartilage
80 gram of lettuce leaf
4 tablespoons of orange-honeysalad
4 hard cooked eggs sliced
2 teaspoons of chopped sword-knot

1. Make the dressing:
Mix the sour cream, chili sauce, lemon juice, paprika, spring onion, mayonnaise and 1 tablespoon of sword-knot in a bowl. Season the dressing with salt and pepper.

2. Make the salad:
Put the meat of the crab in a bowl. Carefully put 2 decilitre of the Louis Dressing through it. Save the remaining dressing. Taste the salad and eventually add some spice(s).

3. Serve the salad:
Before you serve the salad you must add the orange-honey salad. Devide the lettuce leaves over 4 plates and put the crab salad on top of it. Garnish the salad with egg slices and finally scatter the sword-knot over the salad.