The crab looks like it’s drowning in mayonnaise. Maybe that’s traditional Thousand Island dressing but it sure doesn’t look like it. And red onion? Never seen that on a Louis. But of course, for chi-chi places you have to drizzle the plate with some sort of flavored oil, (upper corner in photo).

Now ELV I have no arguments with you of course, but should the Chefs at AJ’s seek employment elsewhere and take their Crab Louis with them-here are a few pointers. (Sometimes trying to update a classic dish is not the best path).

The traditional salad is composed of fresh, unadorned Dungeness Crab. Yes, the centerpiece of the salad is simply crab, undressed.

The lettuce is usually a mixture of shredded iceberg at the base, a center of tender, crisp butter lettuce and possibly some long leaves of romaine around the edges of the salad bowl. (It’s usually served in a “bowl” rather than on a plate).

The classic garnishes include tomato wedges, quarters of hard-boiled egg and whole black olives. Not fancy olives-canned. Lemon wedges, and on occasion you’ll see some cold, steamed spears of asparagus on the salad.

The traditional dressing is Thousand Island-the basic mixture includes mayonnaise, cocktail sauce and diced dill pickle-but there are any number of variations.

And of course, the dressing is traditionally served on the side so the diner can dress the salad to their taste.

So while the Crab Louis at AJ’s may have been tasty, as a traditionalist I would have been disappointed.

mercy bewcups!

ELV

Or as one might say in Illinois, “That [expletive] restaurant! [Expletive] them all!”

Question: Are there any more steakhouses like that, Old Las Vegas? Binion’s? Golden Steer?