Make the Louis dressing: Place all ingredients in a ... (Makes 2 ½ cups.) Prepare salad: Cut romaine heads in half lengthwise and place on 4 large salad plates, keeping the leaves together.

Sprinkle with capers. Mound the crab meat gently in the center or distribute evenly if plating individually. Drizzle with Louis dressing or serve it on the side in a chilled bowl. Garnish with ...

The salad as we know it dates to ancient Rome, when lettuce leaves dressed with olive oil and vinegar started to appear on dinner tables. Mayonnaise and its many creamy variations came much later.

(WVUE) - Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on. Chef Victor Hertzler served Crab Louis at the St. Francis Hotel in San ...

(Getty Images) Being Belgian, she constructed a faux-Crab Louis salad on which to slather her Sauce Louis that was centered around shrimp rather than crab. (With celery instead of asparagus and ...

Since 1914, the Davenport has hosted movie stars, royalty and nearly every 20th-century president, and it has been serving a lobster or crab Louis salad since opening day. In fact, the hotel ...

Choose fresh crab over pasteurized for the best flavor. Serve this quick crab salad with toast points, crackers, or red and green endive spears for a bright and succulent appetizer. "My aunt ...