Name: Crab Salad with Sun-Dried Tomato Louis Dressing
Yield: Serves 4 to 6
Ingredients: 1 1/4 cups mayonnaise; 1/3 cup finely chopped drained oil-packed sun-dried tomatoes; 1/4 cup milk; 1 1/2 tablespoons chopped fresh chives; 1 1/2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons tomato paste; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1 pound asparagus, trimmed to 5-inch lengths; 12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads); 1 pound lump crabmeat; 1 cup cherry tomatoes; 2 large hard-boiled eggs, cut into wedges; Lemon wedges

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Crab Salad with Sun-Dried Tomato Louis DressingRichard Eskite

It’s unclear just who the Louis of Crab Louis salad fame was; perhaps he was affiliated with the Olympic Club in Seattle, where opera star Enrico Caruso, who visited there in 1904, is said to have fallen in love with the crab salad. San Francisco also claims the dish, which reached its zenith there in the teens, as a specialty at Solari’s restaurant and at the St. Francis Hotel.

Recipe notes

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