Food history runs mostly on word-of-mouth, resulting in uncertainties and speculation. But the history of Crab Louie salad ...

That’s a question that keeps showing up in my mailbox. The crab Louis — a mound of steamed crabmeat paired with avocado, a boiled egg and Thousand Island-ish dressing — is the quintessential West ...

(WVUE) - Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on. Chef Victor Hertzler served Crab Louis at the St. Francis Hotel in San ...

In a medium bowl, whisk together all dressing ingredients until smooth and creamy. Cover and refrigerate for at least 30 minutes (up to 24 hours) to allow flavors to develop. On a large chilled ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SHRIMP AND CRAB LOUIE SALAD Chef Clint Whittemore, Schlafly Tap Room Yield: 4 servings For shrimp: 1/4 to 1/2 cup Louie Dressing ...

BARRY: A quick search of the internet finds that Crab Louie, or Crab Louis, has been known as the King of Salads for more than 100 years. It kind of lost some of its popularity over time, but it's ...

Does this seafood dish really live up to its reputation as “the king of salads”? In this video, the Eatingwell team shows you how to make a crab louie salad using cooked crabmeat, fresh vegetables, ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica is taking all the ingredients that ...

Imagine: You’re sitting in a popular restaurant at Fisherman’s Wharf in San Francisco. On the second floor your eyes feast on the panoramic view of the Golden Gate Bridge, boat marina, fishermen at ...