San Francisco Crab Louie



San Francisco Crab Louie

2 – 3 hard cooked eggs, peeled and chopped
Several ribs fresh celery, chopped and strung
2 fresh tomatoes, diced
1 medium cucumber, sliced thinly (pared)
several green onions, finely chopped
finely minced parsley to taste
salt and pepper
2 – 3 teaspoon apple cider vinegar
1 – 2 large Dungeness crabs, cooked and shelled (or can use shrimp)

Combine eggs, celery, tomatoes, cucumbers, onion, parsley, salt, pepper, vinegar. Mix well. Taste. Add more vinegar to taste. Mix in mayonnaise to moisten.

Fold meat into dressing gently. Place lettuce leaves on salad plates. Top with a good helping of the crab mixture. Combine a small amount of ketchup to give it flavor and color if desired. Top each salad with a tablespoon of the mixture, a ripe olive, and a shake of paprika.