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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Fred Towner
Servings: 2 servings
Crab Louis, also called Crab Louie or Louis Salad is usually pronounced LOO-ey. This famous west coast salad is also called "King of Salads." Today there are as many versions of this famous salad as there are cooks.
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.
Crab Louis:
2 cups salad greens torn into bite size pieces
7 ounce crabmeat chunks
2 tomatoes, quartered
2 eggs, hard boiled, quartered
olives, ripe or green
Louis dressing
Louis Dressing:
¼ cup chili sauce
2 tablespoons chili sauce
½ teaspoon onion, fresh minced
⅛ teaspoon Worchestershire sauce
¼ cup mayonnaise
¼ teaspoon sugar
salt to taste
Arrange chilled salad greens in individual salad bowls. Top with chilled crabmeat, tomatoes, eggs, and olives. Pour Louis Dressing over salad.
To make Louis dressing, mix ingredients. Refrigerate 30 minutes before pouring over Crab Louis.