Crab Louie Recipe

Crab Louie salad, often dubbed the “king of salads,” is a West Coast classic that began popping up at various area restaurants in the early 1900s. It isn't entirely clear, however, just who made the first Crab Louie or who the salad is named for. We do know that the dish appeared on the menu at San Francisco's Hotel Francis café and Solari's in 1910 and 1914, respectively, as well as at the Davenport Hotel in Spokane, Washington, around the same time.

What is Crab Louie made of?

A traditional Crab Louie salad starts with a bed of lettuce (often iceberg, but romaine here), includes heaps of Dungeness crab, and dons a creamy pink dressing that's not far removed from Thousand Island. Beyond that, there is little agreement about what truly belongs in the king of salads, though the asparagus, cucumber, tomato, and hard-cooked eggs in this Crab Louie recipe are typical. In some versions, the dressing is dotted with olives, and avocado slices are a common addition.

Notes from the Food & Wine Test Kitchen

• Crab Louie salad dressing is, in fact, much like Thousand Island, but the two are not interchangeable. Louie dressing is less sweet and features a little kick, either from chile, hot sauce, or horseradish.
• While Dungeness crab is preferred for this salad, feel free to use whatever type is available. You can even use shrimp instead for a whole other kind of seafood Louie.

Suggested pairing

This dish is great with the fresh flavors in California Chardonnay.