Crab Louie

Crab Louie, also known as Crab Louis or Crab Louis Salad, is a type of salad that originated in the United States during the early 20th century. The salad is a classic dish of the San Francisco culinary scene and is considered a staple of West Coast cuisine.

History

The exact origins of Crab Louie are unclear, with several restaurants and chefs claiming to have invented the dish. Some sources suggest that it was first served in Seattle, Washington, at either the Olympic Club or the Davenport Hotel in the early 1900s. Other sources claim that it was first created in San Francisco, California, at either Solari's or the St. Francis Hotel.

Ingredients and Preparation

Crab Louie is typically made with Dungeness crab meat, though other types of crab meat can also be used. The salad also includes hard-boiled eggs, tomatoes, asparagus, and lettuce. The dressing, known as Louie dressing, is a type of mayonnaise-based dressing that is similar to Thousand Island dressing, but with a slightly spicier flavor.

To prepare Crab Louie, the lettuce is first arranged on a plate, followed by the other vegetables. The crab meat is then placed on top, and the salad is finished with a generous amount of Louie dressing.

Variations

While the traditional Crab Louie is made with crab meat, variations of the salad can include other types of seafood, such as shrimp or lobster. Some versions also include additional ingredients like avocado or cucumber.

See Also

• List of salads
• Cuisine of the United States
• Seafood dishes