Robb Walsh

"The crab Louie, a huge pile of lump crabmeat on iceberg lettuce drenched in creamy dressing goes perfectly with your second beer."

Saveur

"Nobody knows for sure who Louie was, or where this dish was invented - but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets."

Foodetective

"This was very delicious and can be very filling!"

Eat Your World

"It’s hard to go wrong when a big pile of fresh-picked Dungeness is involved, but Woodhouse’s version of this dish stands out thanks to its use of bright, fresh vegetables (including a little romaine lettuce alongside the iceberg); a generous amount of crab; and a Louie dressing with the perfect amount of kick."

David Kinch

"Call me a tourist, but I like the crab Louie salad. I only go here when I'm with people from out of town. It reminds me of New Orleans in a lot of ways."

Kaitlyn Geremia

"I don't know how anyone can make just shredded iceberg lettuce topped with lump crab meat taste so good. It's the sweetest, largest pieces of crab you'll get anywhere too. One word of warning though - once you taste crab like this you can't go back to the supermarket kind. Even the fancy lump type doesn't compare."

The Roaming GastroGnome

"Shredded lettuce topped with a few handfuls of crab. The crab was sweet and meaty and another hit with us."

Janet Cantrell

"It was delicious."

Kellan Hori

"Get the famous Crab Louie (not seafood, not shrimp, but just crab) and be transported back in time to when thousand island dressing was homemade."

Barbara Koh

"Keep your fingers clean and order the crab Louis, a perfect ensemble of lettuce, Dungeness and zesty dressing."