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I have always loved Crab Louis since one of my first restaurant jobs, but I have never been able to find clear evidence for the original source of this recipe. There are claims of restaurants in San Francisco and Seattle serving this dish, and even one that attributes it to Louis XIV (because of his prodigious appetite, I suppose).
There are as many recipes for Crab Louis as there are chefs. The basic flavors are crab, lemon and chili sauce. I have softened this recipe slightly, electing to use a little mustard with chili powder instead of chili sauce, to allow the other flavors to shine through the spices.