Crab Louis

How about a history lesson since school starts soon? I loved history in school and it is fun {at least I think it is!} to find out the history of what you are eating!

Our children probably endured entirely way too many food history lessons around the dinner table. I think that the Buckwheat Crepes, "FRENCH HISTORY LESSON BY DEPARTMENT...may have been the straw that broke the camel's back! My hubby took care of the sport's department and since we needed well-rounded children, I thought they should know what is on the menu in BRITTANY! I even made buckweat crepes and they ate it, but requested we not have it again! Thank heavens I skipped the creamy fish soup made with eel, mackarel and sardines! They did however love the apple and pear cider which is the beverage of choice in BRITTANY! {Thanks Linda!}

Anyhoo, we are not talking French History today. We are talking American History. We as parents are supposed to practice what we preach, but since it is still summer, I am not taking a trip to the library today and writing a paper for you...as much as I do love you! NOPE.NOPE.NOPE! I surfed WIKIPEDIA with the click of a button for your lesson today. LAZY? YES!!!! EDUCATIONAL? YES!

From Wikipedia, the free encyclopedia

Alternative name(s) Crab Louis Salad
Place of origin United States
Region or state West Coast of America
Dish details
Course served Hors d'œuvre
Serving temperature Chilled or Room Temperature
Main ingredient(s) Crab meat
Hard boiled eggs
Tomato
Asparagus
Cucumber
Butter Lettuce or Romaine Lettuce
Louie dressing

Crab Louie salad, also known as Crab Louis Salad or the King of Salads, is a type of salad featuring crab meat. The original recipe dates back to the early 1900s and originates on the West Coast of America.

History

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 1904[1]. A recipe for Crab Louie exists from this date in a publication entitled Bohemian San Francisco by Clarence E. Edwords,[2] and in the 1910 edition of a cookbook by Victor Hertzler, head chef of the city's St. Francis Hotel.[3]

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 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 1900's, 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.

Now don't you feel smart?


CRAB LOUIS

Washed and towel dried red leaf lettuce, cut into polite bite-sized pieces...or shredded

Hard boiled eggs...boil eggs, rinse with cool water and cover with ice. This helps them peel easier and they are nice and cool for the salad.





Avocado

Olives, sliced

Grape tomatoes, cut into half

Fresh crab meat {Thank you, Bunny!}


I soaked the crab in salt water over night and ran cool water over it to make sure it was rinsed well






LOUIS DRESSING:

1/4 cup whipping cream

1 cup mayonnaise

1/4 cup chili sauce

2 Tbsp. finely chopped onion

1 tsp. lemon juice

1/4 tsp. sea salt

dash of red pepper

*Whip cream and add the rest of the ingredients. Stir well and chill!

*NO TIME? Substitute Thousand Island Dressing or ROQUEFORT dressing

Our evening on the deck:






Anniversary flowers that are still beautiful!



Grilled fry bread made by my hubby!



The mini handmade bread board was an anniverasry present! We are having more fun with them! My friend Diana from Vintage Home Love makes them by hand! So perfect for entertaining!





Caleb and our very naughty little dappled doggy who always wants to play during the dinner hour! Don't feel too bad for spoiled "FUR FEET"!



If you want, you could easily substitute large shrimp if you would like!





Happy Happy Wednesday!





Shared with: women living well, picket fence, stone gable, comfy in the kitchen

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