Crab Louie appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Crab Louie salad · San Francisco
Cold-cracked Dungeness crab piled over iceberg lettuce, hard-boiled egg, tomato and asparagus, dressed with a tangy pink Russian-style sauce. The classic San Francisco lunchroom plate.
Crab Louie was on San Francisco menus by the early 1910s: Victor Hirtzler's 1910 St Francis Hotel cookbook gave a Crabmeat a la Louise; Clarence Edwords printed Solari's recipe in his 1914 Bohemian San Francisco. Tadich Grill, the oldest continuously operating restaurant in California (founded 1849), has served Dungeness Louie for over a century; Sam's Grill on Bush Street and Swan Oyster Depot on Polk Street still serve the canonical version with locally landed Dungeness from November through May.
Where to eat in San Francisco:
- Tadich Grill
- Swan Oyster Depot
- Sam's Grill