What is Crab Louie? A Guide to the Classic West Coast Salad

Crab Louie is a staple salad of West Coast cuisine, especially popular in San Francisco. With its tender crab meat, crispy vegetables and creamy dressing, this salad is a delicious and filling meal. But what exactly is Crab Louie and where did it come from? This article will explore the history, ingredients and various versions of the classic Crab Louie salad.

A Brief History of Crab Louie

While the exact origins are disputed, Crab Louie salad likely emerged in San Francisco or Seattle in the early 1900s. One legend claims it was invented at Solari’s restaurant in San Francisco’s bustling Financial District. Others credit the St. Francis Hotel or Seattle’s Olympic Club with creating the first Crab Louie.

The salad was a fixture on menus at upscale hotels and restaurants throughout the Bay Area in the early 20th century. It even made appearances at the White House for President William Howard Taft.

By the 1920s, Crab Louie had cemented its status as a West Coast classic. It was dubbed the “King of Salads” in a 1929 issue of Sunset Magazine.

The name itself has murky origins. One theory suggests Louie was a chef at Solari’s or another San Francisco restaurant. Others propose it was named for King Louis XIV.

Regardless of its exact roots, Crab Louie remains a quintessential San Francisco dish with a devoted following on the West Coast and beyond

Traditional Ingredients in Crab Louie

The classic Crab Louie recipe calls for

• Lettuce – Crisp iceberg or romaine make the base,

• Crab – Fresh diced Dungeness crab meat is traditional, but imitation or lump crab works too.

• Hard boiled eggs – Sliced into wedges to top the salad.

• Tomatoes – Wedges or slices for color and acidity.

• Cucumbers – Thin slices or spears add crunch.

• Avocado – Sliced for creaminess (optional).

• Asparagus – Briefly steamed or grilled spears.

• Louie dressing – A creamy, tangy dressing binds it all together.

The lettuce forms the foundation, layered with tomatoes, cucumbers, eggs and crab meat in that order. Asparagus spears often garnish the perimeter. Avocado is sometimes added too.

The creamy Louie dressing is similar to Thousand Island dressing, with a mayonnaise and ketchup base seasoned with lemon juice, Worcestershire sauce, herbs and spices.

The Signature Louie Dressing

The Louie dressing is truly what sets this salad apart. Its bright, tangy and slightly spicy flavor pairs perfectly with sweet crab.

A basic Louie dressing contains:

• Mayonnaise

• Ketchup

• Lemon juice

• Minced onion

• Sweet pickle relish

• Paprika

• Chili powder

• Tabasco sauce

• Worcestershire sauce

• Dill

• Garlic

The mayonnaise and ketchup form the creamy base, while lemon juice provides acidity to cut through the richness. Onion, relish, herbs and spices like paprika, chili powder and dill add flavor depth. Punches of heat from Tabasco and garlic balance out the sweetness.

The Louie dressing brings all the components together into a cohesive, crave-worthy salad. It can make or break the dish, so take care to get the seasoning just right.

Regional Variations

On the West Coast, Dungeness crab is king when it comes to Crab Louie. This tender, sweet crab from the Pacific Ocean waters is considered the finest choice.

However, elsewhere in the country lump, backfin or imitation crab meat stands in for pricier Dungeness. Canned crab also works in a pinch.

Beyond the crab, some modern versions add new ingredients like bell peppers, radishes, scallions and olives. Purists argue extras distract from the crab’s starring role.

Romaine is now popular over traditional iceberg lettuce, offering more flavor and nutrition. Belgian endive or a spring mix also make refreshing substitutions.

While the Louie dressing is sacred, iterations range from tart and spicy to mild and sweet. Some contain horseradish or capers for a kick.

Ultimately, part of Crab Louie’s appeal lies in the versatility to tailor it to local tastes.

How to Make Crab Louie at Home

Recreating this Pacific Coast specialty at home is easy. Follow these simple steps:

1. Prepare the dressing: Whisk mayonnaise, ketchup, lemon juice and seasonings until smooth. Chill for at least 15 minutes to allow flavors to meld.

2. Cook the asparagus: Blanch or grill asparagus spears until crisp-tender. Shock in ice bath to stop cooking.

3. Hard boil the eggs: Boil eggs for 10-12 minutes then cool under running water. Peel and slice into wedges.

4. Wash and slice vegetables: Rinse tomatoes, cucumbers, lettuce and any other veggies. Slice or cut into pieces.

5. Toss the salad: Layer lettuce, vegetables, egg wedges and crab meat attractively on a platter.

6. Drizzle with dressing: Spoon dressing over individual portions or serve on the side.

7. Garnish and serve: Garnish platter with lemon wedges and extra asparagus spears. Dig in!

With quality ingredients and a balanced Louie dressing, it’s easy to recreate the magic of Crab Louie at home.

Pairing Wines for Crab Louie

Crab Louie’s fresh flavors pair nicely with crisp white wines. Good options include:

• Sauvignon Blanc – Zippy, herbaceous notes accentuate the salad.

• Chardonnay – A light style won’t overpower the delicate crab.

• Riesling – Just off-dry Riesling contrasts the dressing.

• Pinot Grigio – Refreshing acidity stands up to the crab.

• Rosé – Dry rosés let the crab shine.

• Sparkling Wine – Bubbles cut through the richness perfectly.

Lean towards bright, acidic whites rather than oaky varieties. Young, vibrant wines prevent the crab and dressing from getting lost.

A nice glass of white wine turns Crab Louie into a complete meal.

Crab Louie for Entertaining

Thanks to its vibrant colors and carved-out quarters of egg, Crab Louie makes a dramatic presentation for parties and potlucks.

You can prepare the dressing and boil eggs a day ahead. Just toss the salad right before serving.

Transporting a large platter of Crab Louie also minimizes last-minute prep at the event. Keep the salad chilled until ready to serve.

For easy appetizer-sized portions, serve Crab Louie in endive leaves, lettuce cups or atop cucumber slices. Individual spoonsful also lend themselves well to passed trays.

However you serve it, Crab Louie always adds elegance and West Coast flair to a gathering.

Crab Louie Nutrition & Benefits

While creamy, Crab Louie packs a nutritious punch:

• High protein – A quarter pound of crab supplies about 20 grams.

• Vitamin K – The lettuce provides this important nutrient.

• Antioxidants – From vitamin C in the vegetables.

• Vitamin A – Asparagus and tomatoes contain beta-carotene.

• Folate – The eggs boast this essential B vitamin.

• Selenium – Crab contributes this immunity-boosting mineral.

• Fiber – Coming from the salad greens and veggies.

• Vitamin D – Found in the egg yolks.

• Calcium – Hard boiled eggs also provide bone-building calcium.

So savor the salad guilt-free! Just go easy on the dressing to keep calories in check.

Crab Louie: An Iconic West Coast Original

From humble origins in turn-of-the-century San Francisco, Crab Louie has attained cult status across the Pacific Coast. Its artery-clogging reputation notwithstanding, Crab Louie offers a nutritious mix of seafood, vegetables and eggs.

The salad has evolved over the decades, with new ingredients creeping in here and there. But the foundation remains tender crab, crisp lettuce and vegetables, hard boiled eggs and the essential Louie dressing.

Easy to prepare and gluten-free, Crab Louie graces tables from Seattle to San Diego. It adds a touch of coastal elegance perfect for lunches, dinners or special events.

So next time you spy Crab Louie on a menu, embrace the chance to savor this long-standing West Coast tradition. Just save room for an iconic San Francisco sourdough bread bowl to round out your meal.