The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San
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 name suggests, is crab meat. The preferred crab is Dungeness Crab, but other crab meat can be substituted, including cheaper imitation crab meat. 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.
Other ingredients such as olives and green onions have also been listed as ingredients in some recipes.