Crab or Shrimp Louis Marty Flint 1 cup mayonnaise 1/4 cup chili sauce 1/4 cup finely chopped red or yellow peppers 1/4 cup finely chopped scallions 1 Tbsp. lemon juice 1 tsp. Worcestershire sauce Salt and pepper Boston or Bibb lettuce leaves plus 1 cup of the same leaves cut into thin strips 1 cup cooked shrimp or crab 2 hard-boiled eggs sliced snipped fresh chives Combine the first seven ingredients. Arrange in a salad bowl the lettuce leaves and on top of them the shredded leaves. Next heap on the shrimp or crab meat with the egg slices arranged on top and the snipped chives over all. Per Marty: this was created at the end of the 19th century in Seattle at the Olympic Club (Joy of Cooking says so.) Note: Don introduced Crab Louie to me as one of his favorite dishes from Seattle. I made it frequently using canned crab and a sauce made from mayonaise, chili sauce, onion, chopped dill pickle, capers and probably parsley, with a nest of shredded lettuce and hard-boiled egg quarters or 8ths, and tomato quarters or 8ths arranged around the edge. Possibly also olives of some sort. Eventually the crab became such a prize that it was put under lock and key at the grocery store. I gave up until the modern era when fresh crab became available.

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