Crab Louie Salad

Crab Louie Salad, often called the “King of Salads,” is a West Coast classic that dates back to the early 1900s. This chilled seafood salad features succulent crab meat, crisp lettuce, hard-boiled eggs, and fresh vegetables, all topped with a tangy, creamy Louie dressing. It’s elegant enough for a brunch or holiday table but easy enough to enjoy on a warm day for lunch or dinner.

Why You’ll Love This Recipe

• A timeless, retro seafood salad with fresh and simple ingredients
• High in protein, low in carbs, and full of flavor
• Perfect for warm-weather meals and light entertaining
• Comes together quickly with minimal cooking
• Great as an entrée or elegant starter

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lump crab meat (fresh, canned, or imitation)
• Romaine or iceberg lettuce, chopped
• Cherry tomatoes or sliced tomatoes
• Hard-boiled eggs, halved or quartered
• English cucumber, sliced
• Asparagus, blanched and chilled
• Avocado, sliced or diced
• Red onion, thinly sliced (optional)
• Louie dressing (mayonnaise-based with ketchup, lemon juice, Worcestershire, and chili sauce)
• Lemon wedges and fresh herbs for garnish (optional)

Directions

1. Prepare the Louie dressing by whisking together mayonnaise, ketchup or chili sauce, lemon juice, Worcestershire sauce, salt, and pepper. Chill until ready to use.
2. Arrange chopped lettuce on a large serving platter or individual plates.
3. Neatly layer crab meat, tomatoes, cucumbers, asparagus, avocado, red onion (if using), and hard-boiled eggs over the lettuce.
4. Drizzle the Louie dressing over the top or serve it on the side.
5. Garnish with fresh lemon wedges and herbs if desired. Serve chilled.

Servings and timing

• Servings: 4
• Prep time: 20 minutes
• Cook time: 10 minutes (for eggs and asparagus)
• Total time: 30 minutes

Variations

• Use shrimp or a mix of shrimp and crab for a seafood medley
• Add olives or capers for a briny punch
• Swap iceberg for butter lettuce or spring greens
• Make it low-calorie with Greek yogurt dressing
• Turn it into a wrap using large lettuce leaves

Storage/Reheating

• Storage: Store undressed salad components separately in the refrigerator for up to 2 days
• Dressing: Keep Louie dressing in an airtight container in the fridge for up to 5 days
• Reheating: Not recommended as this is a chilled salad

FAQs

What is Louie dressing made of?

Typically mayonnaise, ketchup or chili sauce, lemon juice, Worcestershire sauce, and sometimes hot sauce or relish.

Can I use canned crab meat?

Yes, just drain it well and pick over it for any shell pieces.

What’s the difference between Crab Louie and Cobb salad?

Crab Louie focuses on seafood and a creamy dressing, while Cobb features chicken, bacon, and blue cheese.

Is this salad keto-friendly?

Yes, as long as you use a low-sugar dressing.

Can I make this salad ahead of time?

Yes, prepare all components in advance and assemble just before serving.

How long will the dressing last?

Up to 5 days when stored in an airtight container in the fridge.

What can I substitute for Louie dressing?

Thousand Island, Russian dressing, or a lemony aioli can work in a pinch.

What type of crab is best?

Lump crab meat is ideal, but Dungeness or even imitation crab can be used depending on availability.

Should I serve it in a bowl or platter?

Either works! A platter looks beautiful for entertaining, while bowls are great for individual servings.

Can I add extra protein?

Yes—try adding shrimp, scallops, or even grilled chicken if you’re not keeping it strictly seafood.

Conclusion

Crab Louie Salad is a timeless dish that never goes out of style. With its bright, crisp vegetables, rich crab meat, and creamy dressing, it’s an irresistible meal that feels both indulgent and refreshing. Whether you’re enjoying it for a light lunch or a special gathering, it’s a flavorful celebration of seafood that’s easy to make and a joy to eat.

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