Description
Crab Louie Salad is a classic American seafood salad featuring fresh crab meat, crisp lettuce, hard-boiled eggs, and vegetables, all topped with a creamy, tangy Louie dressing. It’s a light, elegant dish perfect for warm weather or brunch.
Ingredients
Units
Scale
- 8 oz fresh lump crab meat
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 hard-boiled eggs, quartered
- 1/2 cup cucumber, sliced
- 1/4 cup black olives (optional)
- Lemon wedges, for serving
For the Louie Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- In a bowl, whisk together mayonnaise, ketchup, horseradish, lemon juice, Worcestershire sauce, salt, and pepper to make the Louie dressing. Chill until ready to use.
- Arrange lettuce in serving bowls or on a large platter.
- Top with crab meat, tomatoes, avocado, hard-boiled eggs, cucumber, and olives (if using).
- Drizzle with Louie dressing or serve on the side. Garnish with lemon wedges and additional black pepper.
Notes
- Use real lump crab meat for the best flavor and texture.
- For a lighter version, use Greek yogurt in place of half the mayo.
- Chill ingredients before serving for the freshest presentation.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 160mg