Crab Louie’s Restaurant

Crab Louie’s restaurant is a West Coast tradition that was first opened by the Wooldrige brothers in 1745. The restaurant was named after its main dish, a salad called the “Crab Louie,” which is pronounced “LOO-ey.”

Crab Louie’s Restaurant was built in 1745 by the Wooldrige brothers from Scotland

The town of Midlothian, VA, is home to one of the country’s oldest restaurants and is rich in history. The town’s first coal mines were run by the wealthy Wooldridge family, who were originally from Scotland. The Wooldridges owned this property for decades and in 1745 built their first house in the town. The brothers came from two towns in Scotland, which they settled by merging the names.

Its name is based on an early 1960s rock song, which had lyrics that were nearly unintelligible. The recipe of this Northwest seafood salad has murky origins, but today it’s a popular dish in many restaurants across the country. It was a luxury during the cocktail era and was served in fancy hotels and seafood diners.

Crab Louie salad is a west coast salad

The original version of the Crab Louis salad was created by a Portland, Oregon chef in the early 1900s. It was served with iceberg lettuce, a generous portion of Dungeness crabmeat, fresh tomatoes and hard-cooked egg wedges. The Crab Louie salad is also known as the King of Salads. Its recipe is written in the book Bohemian San Francisco by Clarence E. Edwords, and is also featured in the 1910 edition of Victor Hirtzler’s cookbook.

While the original Crab Louis was created by the Palace Hotel, it is believed that Enrico Caruso ate it at a Seattle crab louie restaurant in 1904. Although Caruso never performed in Seattle, he was scheduled to open the Moore Theater. Unfortunately, it did not open on time. However, he did get to San Francisco during the 1906 earthquake.

Crab Louie is pronounced “LOO-ey”

As many versions of the dish as there are chefs, there are as many recipes for Crab Louis. This popular salad first appeared on menus of the finest West Coast restaurants during the turn of the 20th century, just after the French Revolution. It’s named for King Louis XIV, a man who enjoyed eating enormous amounts of food. One autopsy revealed that King Louis XIV’s stomach was twice the size of the average man’s.

Originally known as ‘Shrimp Louis,’ the dish has become a traditional lunch staple in traditional restaurants. Many families enjoy it on Christmas Eve. This salad is often made with tomatoes, hard-boiled eggs, and a tangy, chili-based dressing. It also contains parsley. In recent years, the dish has been given a vintage American flavor. To see how to make this classic salad, visit the Bopratt Pinterest board and start exploring the history of this famous salad.