Don't get me wrong, I love going to Swan Oyster Depot in SF - a great spot for lunch if you get there early enough. But this week Richard was kind (and patient enough) to buy us a whole dungeness crab and then pick out all the meat for our Crab Louis - what a sweetheart! I helped by making the dressings - I do it like they do (if you know to ask) with both Louis and a vinaigrette. Of course it all goes on top of chopped iceberg lettuce and served with saltines. I also added a couple slices of avocado - just gilding the lily here!
Louis Dressing
1/2 cup mayo
2 tablespoons chili sauce (it's in the ketchup isle)
1 tablespoon dijon mustard
1 tablespoon lemon juice
Mix all together with a whisk.
Mustardy Vinaigrette
2 tablespoons dijon mustard
squeeze of 1/2 a lemon
1 teaspoon red wine vinegar
about 1/4 cup good olive oil
s&p
Whisk all together in a small bowl.
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