The origin of this iconic salad is hazy. Some claim it was first served at Solari’s at Fisherman’s Wharf in San Francisco in 1914. Others claim it was created by a chef at Seattle’s Olympic Club in 1911 or by the chef at the St. Francis Hotel in San Francisco. Who ever created this delicious salad—thanks so much!

For the Louis dressing-
1½ cups mayonnaise
¼ cup chili sauce
3 tablespoons finely minced scallions (include some green tops)
3 tablespoons finely minced green bell pepper
1 tablespoons fresh lemon juice
1½ teaspoons Worcestershire sauce
¼ teaspoon hot pepper sauce

Whisk together all ingredients in large bowl.

For the salad-
1½ pounds lump crabmeat (preferably Dungeness), picked over
2 heads Bibb or Boston lettuce, separated into leaves, washed and spun dry
3 large firm-ripe Haas avocados, halved, pitted and peeled
2 medium vine-ripe tomatoes, cored and cut into 6 wedges
3 hard-cooked eggs, peeled and quartered lengthwise

Add crab to dressing and turn until evenly coated.

Bed lettuce leaves on each of six salad plates. Mound crab mixture into avocado halves and center on lettuce leaves. Garnish with tomatoes and hard-cooked eggs, dividing total amounts evenly, and serve.