Seafood lovers are spoilt for choice in San Francisco, and the city’s ubiquitous salad is Crab Louis Salad, a dish that is documented in a 1910 cookbook written by the head chef of San Francisco’s St. Francis Hotel. Traditionally, the giant, West Coast Dungeress Crab should be used, though really any fresh crabmeat will do (just please don’t succumb to crab sticks!).

You can buy them pre-cooked and shelled at the city’s Ferry Building Market, and even cheat a little bit more by buying a good quality, thousand island dressing rather than making your own. All you want to know about Ferry Building Marketplace!

Ingredients (for four people):

• 1 ½ pounds of crabmeat
• 1 shredded iceberg lettuce
• 2 hard-boiled eggs
• Lemon slices to garnish
• Handful of capers
• Four medium tomatoes (cut into wedges)

Dressing:

• 1 cup mayonnaise
• ¼ cup finely chopped scallions
• ¼ cup ketchup (or chilli sauce if you prefer a kick!)
• 2 tablespoons finely chopped green olives
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled horseradish
• Salt and pepper to taste

Arrange a bed of lettuce on four plates. Pile on the crabmeat. Garnish with the tomato wedges, lemon, eggs and capers. Whisk all dressing ingredients together until smooth, spoon on top and enjoy with a chilled glass of Californian chardonnay!