That a crab Louis is a West Coast classic is about all that can be agreed on about the popular salad. At last count, the recipe was credited to at least three different chefs named Louis in three different cities — San Francisco, Portland, and Seattle — at the turn of the 20th century. The dish is essentially cooked fresh crabmeat mixed with a creamy dressing flavored with onion, chile sauce, and cayenne. Use Dungeness crab if you can get it; otherwise, jumbo lump or peekytoe crabmeat works just fine. Although not as traditional, the salad can also be made with an equal amount of baby shrimp for similar delicious results. Whichever version you make, be sure to serve it the way they do out West: scooped onto a bed of crisp iceberg lettuce, with hard-cooked eggs, celery, and tomato served alongside.