Crab Louie Recipe

Crab Louie salad, typically dubbed the “king of salads,” is a West Coast traditional that started popping up at varied space eating places within the early 1900s. It is not completely clear, nonetheless, simply who made the primary Crab Louie or who the salad is known as for. We do know that the dish appeared on the menu at San Francisco‘s Resort Francis café and Solari’s in 1910 and 1914, respectively, in addition to on the Davenport Resort in Spokane, Washington, across the identical time.

What’s Crab Louie manufactured from?

A conventional Crab Louie salad begins with a mattress of lettuce (typically iceberg, however romaine right here), contains heaps of Dungeness crab, and dons a creamy pink dressing that is not far faraway from Thousand Island. Past that, there’s little settlement about what really belongs within the king of salads, although the asparagus, cucumber, tomato, and hard-cooked eggs on this Crab Louie recipe are typical. In some variations, the dressing is dotted with olives, and avocado slices are a standard addition.

Notes from the Meals & Wine Check Kitchen

• Crab Louie salad dressing is, in reality, very like Thousand Island, however the two aren’t interchangeable. Louie dressing is much less candy and options a bit of kick, both from chile, scorching sauce, or horseradish.
• Whereas Dungeness crab is most popular for this salad, be happy to make use of no matter kind is on the market. You may even use shrimp as a substitute for an entire different sort of seafood Louie.

Prompt pairing

This dish is nice with the recent flavors in California Chardonnay.