Go Back
crab louie salad recipe

Classic Crab Louie Salad

A refreshing seafood salad featuring tender lump crab meat, crisp vegetables, and a zesty dressing that creates the perfect balance of flavors.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Louie Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce such as Tabasco
  • 1 pinch paprika
For the Salad
  • 1 cup fresh lump crab meat picked over for shells
  • 4 cups iceberg lettuce shredded
  • 2 hard-boiled eggs sliced
  • 1 cup ripe tomatoes diced
  • 1 cup cucumber diced
  • 1 avocado cubed
  • 1/4 cup red onion thinly sliced
  • Fresh parsley chopped, for garnish
  • Sea salt and freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Serving platter
  • Cutting board
  • Sharp knife

Method
 

  1. Prepare the Louie dressing by whisking together mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce, and paprika in a medium bowl until smooth and well combined.
  2. Check the crab meat carefully for any shell fragments and remove them.
  3. In a large bowl, toss the shredded iceberg lettuce with about one-third of the prepared dressing until evenly coated.
  4. Arrange the dressed lettuce on a serving platter or divide among individual plates.
  5. Place the crab meat in the center of the lettuce.
  6. Artfully arrange the tomatoes, cucumber, avocado, red onion, and sliced eggs around the crab meat.
  7. Drizzle the remaining dressing over the salad or serve it on the side.
  8. Season with salt and pepper to taste, and garnish with freshly chopped parsley.
  9. Serve immediately or chill for up to 30 minutes before serving.

Notes

  • For best results, use the highest quality crab meat you can find.
  • This salad is best assembled just before serving to maintain freshness.
  • The dressing can be made up to three days in advance and kept refrigerated.
  • For a lighter version, substitute Greek yogurt for half of the mayonnaise in the dressing.