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TheDailyMeal: Fading Favorites: 11 Dishes Disappearing from Menus

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3. Crab Louie

This salad was incredibly popular at the turn of the 20th century, especially on the West Coast. It originated in either Seattle or San Francisco, and is a fairly straightforward salad of crabmeat, sliced hard-boiled eggs, tomatoes, and asparagus, served on a bed of lettuce. It was traditionally served with a mayonnaise-based dressing, in some cases Green Goddess dressing, another former West Coast staple that’s mostly fallen out of favor. The salad had a nationwide boom during its early-1900s heyday, but is now only available at a few hotels and restaurants on the West Coast, with an uptick during peak crab season.

(Credit: iStockphoto/thinkstock)
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