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Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired.
The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer.
MOST ICONIC Crab Louie
View moreCrawfish pie is a traditional savory American pie originating from Louisiana. These pies usually consist of a pie shell that's filled with a combination of crawfish tails, bell peppers, green onions, garlic, stock, parsley, milk, butter, cornstarch, and seasonings.
The ingredients are cooked until the mixture thickens, and the filling is then poured into the pie crust. The pie is baked in the oven until the crust becomes golden brown and the filling is bubbling. This Cajun delicacy is especially popular on weekends.
MOST ICONIC Crawfish Pie
Shrimp remoulade is a traditional dish originating from Louisiana. The dish features fresh shrimp served with a creamy remoulade sauce over crispy iceberg lettuce. The ingredients for red Creole remoulade (the French one is white and based on mayonnaise) include scallions, celery, mustard, Worcestershire sauce, horseradish, garlic, cayenne pepper, paprika, ketchup, and wine vinegar.
The sauce is chilled, then combined with the shrimp and the dish is traditionally served as a cold appetizer in numerous Louisiana restaurants.
MOST ICONIC Shrimp Remoulade
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Shrimp or prawn cocktail is a seafood dish consisting of cooked prawns served in a glass with cocktail sauce. The dish has vague origins, but most people claim that it was invented by a 19th-century miner from California who first used oysters in a glass with a sauce, but the Golden Gate Hotel in Las Vegas was the first to offer a 50-cent shrimp cocktail in 1959.
It was served in a tulip glass with cocktail sauce. The cocktail sauce usually consists of ketchup and horseradish or ketchup and mayonnaise. This iconic dish was especially popular from the 1960s to the 1980s.
MOST ICONIC Shrimp Cocktail
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Although the name suggests otherwise, Frogmore stew does not contain any frogs nor is it a stew. It is a classic low country South Carolina dish where the main ingredients are fresh shrimp and freshly shucked yellow corn which are simply boiled, while additional ingredients like potatoes, crabs, or even sausages can all be added to suit one’s preferences.
This is a messy meal to eat, so it often comes served on paper plates, accompanied by ice-cold beer or similar beverages. It is believed that the first iteration of the dish was made by a National Guardsman called Richard Gay who used it as a way to feed a hundred hungry soldiers.
MOST ICONIC Frogmore Stew
View moreCrab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904.
Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.
MOST ICONIC Crab Rangoon
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “6 Worst Rated American Crustacean Dishes” list until May 18, 2025, 1,484 ratings were recorded, of which 1,345 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.