Recipe of the Week, May 19: Crab Louis Salad
Crab Louis salad, also known as Crab Louie Salad or the King of Salads, is a type of salad featuring crab meat. The original recipe dates back to the early 1900s and originates in California. No matter how it is spelled, it is always pronounced with the s silent Crab Louie (loo-e).
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1904. A recipe for Crab Louie exists from this date in a publication entitled Bohemian San Francisco by Clarence E. Edwords, and in the 1910 edition of a cookbook by Victor Hertzler, head chef of the city's St. Francis Hotel.
By some accounts it was created by entrepreneur Louis Davenport, founder of the Davenport Hotel in Spokane, Washington. Davenport spent his early years in San Francisco before moving to Spokane Falls. He would use crab imported from Seattle to be offered in his hotel. His recipe pre-dates 1914 and can be found in hotel historical menus. The popularity of Crab Louie has diminished since its heyday in the early to mid 1900's, but it can still be found on the menu of some hotels and restaurants on the West Coast, including the Palace Hotel in San Francisco and the Davenport Hotel.
Crab Louie Salad
8 oz. Crab meat
2 hard boiled eggs, cut in wedges
1 tomato, cut in wedges
4-6 black olives
Lay lettuce on a plate, top with a mound of crab, arrange boiled
eggs, tomatoes and olives around edge. Serve dressing on side
1 cup mayonnaise
2 Tablespoons chili sauce or catsup mixed with a little relish
4 teaspoons sugar
1/2 cup half & half or heavy cream
1 teaspoon lemon juice.
You can also add asparagus spears if you like. The dressing tastes something like Thousand Island dressing, but better. This salad looks pretty and tastes delicious. Yield=1 salad