|Alternative names||Crab Louis Salad|
|Place of origin||United States|
|Region or state||West Coast|
|Serving temperature||Chilled or room temperature|
|Main ingredients||Crab meat, hard-boiled eggs, tomato, asparagus, Iceberg lettuce, Louie dressing|
|Cookbook:Crab Louie Crab Louie|
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 1914. A recipe for Crab Louie exists from this date in a publication entitled Bohemian San Francisco by Clarence E. Edwords, and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, head chef of the city's St. Francis Hotel. Another early recipe is found in the The Neighborhood Cook Book, compiled by the Portland Council of Jewish Women in 1912. San Francisco's Bergez-Frank's Old Poodle Dog restaurant menu included "Crab Leg à la Louis (special)" in 1908, named for the chef Louis Coutard who died in May 1908.
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-1900s, 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.
The main ingredient for Crab Louie, as the names suggests, is crab meat. The preferred crab is Dungeness Crab, but other crab meat can be substituted. Although variations of the recipe exist, an essential ingredient is a creamy dressing such as Louis dressing, Thousand Island dressing or Green goddess dressing. This dressing is either served on the side or mixed with the other ingredients, depending on which recipe is used.
A typical Crab Louie salad consists of:
- Crab meat,
- Hard boiled eggs,
- served on a bed of Iceberg lettuce
- with a Louie dressing based on mayonnaise and chili sauce on the side.
- History of Salads (USA)
- Solari's Bohemian Dinner
- Weinstein, Jeff: "Condiment Time Travel," in ArtsJournal, 3/8/2011, with images of the original Hotel St. Francis cookbook from 1910. 
- Valerie Phillips (2003-05-21). "A salad by any other name...". Deseret News.
- Engeman, Richard. "Crab Louis".
- Peters, Erica J., San Francisco: A Food Biography. New York: Rowman & Littlefield, 2013, p. 182.
- Typical Crab Louie salad recipe