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Crab Louie Salad

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Crab Louie Salad is a retro classic from the West Coast, known for its fresh ingredients and creamy, tangy dressing. This chilled salad features sweet crab meat, crisp lettuce, hard-boiled eggs, tomatoes, and avocado, all drizzled with a zesty Louie dressing. It’s light, filling, and perfect for lunch or brunch!

Ingredients

Scale

For the salad:

  • 1 lb lump crab meat (fresh or canned, drained)

  • 4 cups romaine or iceberg lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 1 avocado, sliced

  • 2 hard-boiled eggs, sliced

  • ½ cup cucumber, sliced

  • ¼ cup red onion, thinly sliced (optional)

  • Lemon wedges, for serving

For the Louie dressing:

  • ½ cup mayonnaise

  • 2 tbsp ketchup

  • 1 tbsp sweet pickle relish

  • 1 tsp Worcestershire sauce

  • 1 tsp lemon juice

  • ½ tsp hot sauce (optional)

  • Salt and pepper, to taste

Instructions

  1. In a small bowl, whisk together all the dressing ingredients until smooth. Chill until ready to use.

  2. Arrange the chopped lettuce on a large platter or divide among plates.

  3. Top with crab meat, cherry tomatoes, avocado slices, hard-boiled egg, cucumber, and red onion.

  4. Drizzle with Louie dressing just before serving.

  5. Garnish with lemon wedges and extra cracked black pepper if desired.

 

Notes

  • You can use imitation crab as a more affordable option.

  • Make the dressing up to 3 days in advance and store in the fridge.

  • Serve the salad cold — it’s perfect for hot weather meals or special occasions.

Find it online: https://ukfinda.com/crab-louie-salad/