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The king of all salad recipes, this Crab Louie Salad is packed with crisp lettuce, asparagus, cucumber, hard-boiled eggs, avocado, tomatoes, and crab meat and dressed in a flavorful homemade Thousand Island dressing. It’s a delicious year-round main course salad – especially when Dungeness crab is in season.
The Crab Louie salad is one of my all-time favorite salads. Quick and easy to make and loaded with protein, I prepare this salad at home or order it from my favorite restaurants as often as possible.
What is Crab Louie Salad?
The Crab Louie Salad originated somewhere along the West Coast of the United States in the early 1900s, although it isn’t entirely clear just who or where the first Crab Louie was made or who the salad is named for. Traditional recipes start with a bed of lettuce (often iceberg lettuce), with loads of crab meat and creamy Thousand-Island-like dressing. Oftentimes, hard-boiled eggs, tomatoes, asparagus, and avocado are added.
Salad Ingredients
- Crab Meat: As the name implies, crab is the star ingredient in this salad. Dungeness crabmeat (available November through June on the West Coast) is the most traditional choice, but other types of crabmeat make fantastic substitutes – from freshly cooked crab meat to pasteurized crab meat (for long-term storage) or even imitation crab meat. For a salad like Crab Louie, splurge for lump crabmeat or any grade above, as the pieces tend to be larger and less flaky.
- Hard-Boiled Eggs: They add a creamy texture and protein boost. Tip – make your hard-boiled eggs ahead of time for faster salad assembly.
- Lettuce: The most common types of lettuce are crisp varieties like iceberg or romaine. This salad was made using fresh butter (or Boston) lettuce, but feel free to substitute with another type of variety if you prefer.
- Tomatoes: Tomatoes add color, flavor, and juiciness. I like to include sweet cherry tomatoes, but any fresh and ripe tomato will work.
- Asparagus: The asparagus is typically blanched or steamed first before adding to the salad.
- Cucumber: A less common ingredient, but refreshing and delicious, especially when tossed with homemade Louie dressing.
- Avocado: My favorite “less traditional” addition.
- Capers: Or black olives.
- Optional Additions: Chopped radishes, scallions, or chives.
How to Make Crab Louie Salad
1. Prepare the Dressing: Add all of the ingredients for the dressing to a small bowl. Mix well to combine. Cover with plastic cling wrap or foil and refrigerate for at least 30-60 minutes to allow all of the flavors and spices to meld together.
2. Arrange the Salad: Arrange the lettuce on a large platter, then add the cooked asparagus, cucumber, tomatoes, eggs, avocado, capers, and lemons in whatever way that appeals visually (to you). Gently place the crab meat on top.
3. Serve: Serve immediately with the dressing drizzled over the salad or with the dressing on the side. Garnish with fresh ground black pepper, if desired.
Serving Ideas
Crab Louie salad is quite rich – a filling meal all on its own. For this reason, I like to serve it with a glass of light white wine (if you enjoy wine with meals) and crusty bread (preferably warm and buttery).
What is the Difference Between Louie Dressing and Thousand Island Dressing?
Both Louie dressing and Thousand Island dressing are creamy and tangy with a similar base of mayonnaise and chili sauce or ketchup. They may even look alike. However, Louie Salad dressing is more straightforward and typically less sweet. Thousand Island dressing, on the other hand, often contains ingredients like pickles or relish, onions, and sometimes hard-boiled eggs.
How Long Can I Store Crab Louie Salad In the Refrigerator?
Salad: When stored in an airtight container, the salad (without dressing) will last for up to 1-2 days in the refrigerator. However, it is best to enjoy this salad as fresh as possible.
Dressing: When stored in a separate airtight container in the refrigerator, the homemade dressing will last for up to 5-7 days.
More Amazing Salads
- Crab Salad Recipe
- Olivier Salad (Russian Potato Salad)
- Nicoise Salad
- Green Goddess Salad
- Cobb Salad Recipe
If you make this Crab Louie Salad Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Crab Louie Salad Recipe
Ingredients
Dressing Ingredients
- 1 cup mayonnaise
- ½ Vidalia onion, grated
- 2 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- 2 cloves garlic, minced
- 2 teaspoon white vinegar
- ½ teaspoon sweet paprika
- ½ teaspoon salt
Salad Ingredients
- 8 cups Butter lettuce, roughly chopped, or Iceberg or Romaine
- ½ pound asparagus, trimmed, and blanched or steamed
- 1 small English cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 4 hard-boiled-eggs, sliced
- 1 large avocado, peeled and sliced
- ¼ cup capers, drained
- 2 lemons, sliced
- 1½ pounds cooked crab, cracked and the meat removed gently and preferably in whole pieces
Instructions
- Add all of the ingredients for the dressing to a medium bowl. Mix well to combine. Cover with plastic cling wrap or foil and refrigerate for at least 30-60 minutes to allow all of the flavors and spices to meld together.
- Arrange the lettuce on a large platter, then add the asparagus, cucumber, tomatoes, eggs, avocado, capers, and lemons in whatever way that looks best to you.
- Gently place the crab meat on top and serve with the dressing drizzled over the salad or serve the dressing on the side. Best enjoyed immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
