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Today there are as many versions of this famous Crab Louie Salad as there are cooks. To people of the west
coast, the ingredients are very simple and exact: crisp iceberg lettuce, generous serving of fresh Dungeness crabmeat, fresh tomato, and hard-cooked egg
wedges with Crab Louie Dressing.
Crab Louie Salad - Crab Louis Salad - Both spellings of the salad are used on restaurant menus, but it is
usually pronounced "LOO-ey". This famous west coast salad is also called “King
of Salads,” and is sometimes written as Crab Louis Salad. Credit for the origin of Crab Louie Salad depends on who you talk to and
which state of the West Coast you are in. Most historians agree that the salad began appearing on menus of finer West Coast
establishments between the turn of the 20th century and World War I. Other historians suggest that the salad was named after King Louis XIV who
was known for his enormous amounts of food he could eat. After his death, it is said than an autopsy was carried out and it revealed that his stomach was
twice the size of that of ordinary men. You be the judge of this! Learn more about the history
Crab Louie Salad.
Photo courtesy of Cathy Farley and her wonderful cooking blog,
Wives with Knives.
This version includes the addition of some shrimp.
Check out more delicious
Salads and Salad Dressing Recipes.
Crab Louie Salad - Crab Louis Salad Recipe:
It is almost impossible to give the exact ingredient amounts for this salad. It is just usually made with the following ingredients
to the amounts needed for the number of people you are serving. For most of us, the more Dungeness crabmeat on the salad, the better!
Salad and Salad Dressing,
Yields: serves many
Prep time: 20 min
Crab Louie Dressing (see recipe below), cut into wedges
Fresh Dungeness crabmeat
tomatoes, cut into wedges
Cucumber, peeled, seeded, diced
Prepare Crab Louie Dressing; refrigerate until read to serve.
Tear apart the head of lettuce; and and thoroughly dry the leaves. Refrigerate until lettuce is crisp cold.
Make a bed of crisp chopped lettuce leaves on chilled plates. Top with a mound of
crabmeat. Place tomato wedges, diced cucumbers, and hard-cooked egg wedges around each plate.
Serve with Crab Louie Dressing on the side, lemon wedges, and crusty
French Bread or
San Francisco-Style Sourdough Bread.
Crab Louie Dressing
Crab Louie Dressing recipe courtesy of Cathy Farley and her wonderful cooking blog,
Wives with Knives. Kathy says that this is her grandmother's recipe.
2 cups mayonnaise
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup green bell pepper, finely chopped
2 teaspoons parsley, finely chopped
2 tablespoons freshly-squeezed
Salt and pepper to taste
In a bowl, combine mayonnaise, heavy cream, chili sauce, and
Stir in green pepper, parsley, lemon juice, salt, and
pepper. Refrigerate until ready to serve.