|University of California Libraries|
Crab Louis was a favorite luncheon and dinner salad through the 1960s; for my mother, finding crab Louis on a menu was an assurance that the restaurant had aspirations to gourmet status. The menu from Hillaire’s Encore in Portland from the late 1950s grandly offers a “crab louis magnifique” for $1.35. Mother would have ordered it, for sure.
Update: A Portland recipe for crab louis from 1912 has surfaced! See more about it at Crab Louis: 1912.