|Packing crab, Garibaldi, for San Francisco’s Fisherman’s Wharf, ca. 1966|
The origin of the crab louis was briefly outlined here last year. Among the sources cited there were the second (1914) and third (1932) editions of The Neighborhood Cook Book, compiled by the Portland Council of Jewish Women. Notably absent was a reference to the first edition of 1912–because I didn’t have a copy of it. Now, thanks to a lucky find at a shop in Baker City, I have one.
On page 181 is indeed a recipe for Crab Louis. While the dressing is not mayonnaise-y, it is piquant:
However, on page 84 of The Neighborhood Cook Book is another recipe that comes a lot closer to describing a crab louis, with respect to the sauce, as well as to the crab being in “large pieces.”
Revised October 11, 2013