The Davenport Hotel in Spokane, WA claims that the original founder and owner, Louis Davenport, created this dish for the hotel restaurant. The salad is still on their menu today. Lewellyn “Louis” Davenport came to Spokane Falls, Washington Territory, in the Spring of 1889 at the age of 20 from San Francisco, CA.
 | Ingredients: Crab Louie Dressing (see recipe below) Iceberg lettuce Fresh Dungeness crab meat Ripe tomatoes, cut into wedges Cucumber, peeled, seeded, diced Hard-cooked eggs, cut into wedges Lemon wedges Crab Louie Dressing: 2 cups mayonnaise 1/4 cup heavy cream 1/2 cup chili sauce 1 teaspoon Worcestershire sauce 1/4 cup green bell pepper, finely chopped 2 teaspoons parsley, finely chopped 2 tablespoons freshly-squeezed lemon juice Salt and pepper to taste Instructions Crab Louie Dressing: In a bowl, combine mayonnaise, heavy cream, chili sauce, and Worcestershire sauce. Stir in green pepper, parsley, lemon juice, salt, and pepper. Refrigerate until ready to serve. Salad: Prepare Crab Louie Dressing; refrigerate until read to serve. Tear apart the head of lettuce; and and thoroughly dry the leaves. Refrigerate until lettuce is crisp cold. Make a bed of crisp chopped lettuce leaves on chilled plates. Top with a mound of crab meat. Place tomato wedges, diced cucumbers, and hard-cooked egg wedges around each plate. Serve with Crab Louie Dressing on the side, lemon wedges, and crusty French Bread or San Francisco-Style Sourdough Bread. |