Hey, Crab Louie! This traditional crab salad was invented in San Francisco, but it’s on restaurant menus everywhere. It’s bright, herby, super fresh, and perfect for warm weather. Our secret: this easy new 5-step recipe is made with canned crab.

Here’s how to make it: 

1. In a medium pot, bring 2 quarts of water to a boil. Add 4 large eggs and cook for 12 minutes. Transfer to an ice bath and allow to cool for 2 minutes. Peel and dice the eggs, and reserve in the refrigerator.
2. In a medium bowl, combine 1 (16-oz) can crab meat, ¾ cup mayonnaise, ½ cup thinly sliced green onions, ¼ cup chopped tarragon, ¼ cup chopped parsley, and the zest and juice of one lime. Season with kosher salt and stir to combine. Set aside.
3. In a large bowl, combine 2 heads of romaine lettuce chopped into 3”-long pieces,  1 Tbsp extra virgin olive oil, 1 tsp white wine vinegar, 1 ½ tsp Old Bay seasoning, ½ tsp mustard powder, and ½ tsp sugar. Toss to coat. 
4. Arrange the romaine lettuce pieces in a single layer on a serving platter. Top each piece with a dollop of the crab salad.
5. Garnish the crab salad with the diced eggs, ¼ cup chopped fresh dill pickles, and 1 thinly sliced jalapeño.