King Louis crab salad is a famous west coast staple and is served in many different variations in well
known restaurants. Each chef puts his or her own twist on it and there is a great deal of argument as to where and
when this crab salad became famous.
Some say that the King Louis crab salad began to appear in eating establishments at the turn of the 20th
century. Whether or not the salad is named after one of the worlds biggest eaters, King Louis XIV, or after one of
the many chefs credited with it's creation is unknown. Either way, this particular crab salad has quite the
In 1904 in the Seattle Olympic Club, Enrico Caruso (known as the world's greatest tenor) sampled the salad
when the Metropolitan Opera Company was touring Washington. It is said that he kept ordering the King Louis crab
salad until there was none left.
In 1914 the King Louis crab salad was served in the Davenport Hotel in Spokane, Washington. It is still on
their menu today.
And in the 1950s this kingly crab salad reached it's peak when it was made famous at the Palace Hotel in
San Francisco and paired with it's famous Green Goddess dressing.
Either way, the King Louis crab salad is a great way to dress up both a casual dinner at home or to serve
as an impressive prequel at a dinner party.
Following are two recipes for King Louis crab salad. One is a traditional recipe and the other is an
offering by television personality, Rachael Ray as listed on foodnetwork.com
Classic California King Louis Crab Salad
1/2 pound cooked lump crab meat (shelled or picked through)
2/3 of a head of lettuce
1 ripe avocado – halved, pitted and peeled
2 small tomatoes - cut into wedges
1 hard boiled egg – cubed or sliced
For 'Louis Dressing':
1 1/2 cups mayonnaise
1/4 cup chili sauce
3 tablespoons green onions – minced
3 tablespoon green pepper – minced
2 tablespoons fresh lemon juice
1 1/4 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
Arrange a few large leaves of lettuce on a plate, adding some smaller ones
torn on top.
Add wedges of avocado, sliced bits of egg and wedges of tomato
around the edges.
Place crab meat in the center and pat into a shaped mound
Whisk all ingredients together and serve in a pitcher with the
King Louis Crab Salad as seen on Food Network
Alaskan King Crab Legs
1 head chopped iceberg lettuce
12 ounces cooked crab meat (shelled or picked through)
1 full fresh avocado –pitted and peeled, and thinly sliced
3 full fresh tomatoes – halved and then quartered
1/2 or even 1 pound of spears of asparagus – nicely cooked
1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs – chopped
Make bed of lettuce on plate.
Add on top the crab meat, then the avocado, and finally the tomatoes
as well as the asparagus
Drizzle with dressing
Combine all ingredients, mix well
Drizzle over crab salad
Regardless of which version of the “King of Salads” that you choose, it's certain to be one of the more
memorable crab salads that you and your guests will ever eat. This Pacific Northwest classic crab salad will soon
become a fast favorite of yours as well.
Cook Crab Legs - Easy Step By Step Guide