Ideal for fine dining and elegant, but it is also suitable for any occasion, the Crab Louise is a delicious and nutritious salad of crab meat. Of uncertain origin, it is known that the dish was served in the early twentieth century at a restaurant in San Francisco. Mainly the pulp used is that of a type of crab that lives in the west coast of North America, but it can also easily be replaced by other types of crab meat. Of course, as with the plates more or less known, even the Crab Louie ingredients can vary, but mainly, the pot is made, and of course with the crab meat, boiled eggs, tomatoes, asparagus, cucumbers, romaine and, often, are added sauces that help to accentuate the flavor as mayonnaise and chili sauce. Olives and green onions are other ingredients that can be added for an additional delicacy and sometimes to make the dish more elegant.