Crab Louie Salad Recipe

Large white rectangle salad platter plated beautifully with crab Louie salad made with a bed of butter lettuce topped with cherry tomatoes, hard-boiled eggs, avocado, sliced cucumbers, lemon slices, asparagus, lump crab meat and drizzled with homemade dressing.

5 from 5 votes

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.

Prep Time30

Chill Time1

Total Time1 30

Course: Dinner, Salad, Seafood

Cuisine: American

Keyword: Crab Louie Salad, Crab Louie Salad Recipe, Crab Louis Salad, Louie Dressing

Servings: servings

Author: Jessica Randhawa

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

US Customary - Metric

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