A refreshing and elegant salad featuring sweet lump crab meat, crisp lettuce, hard-boiled eggs, and fresh vegetables, all brought together with a creamy, tangy homemade Louie dressing. This is a true California classic, perfect for a special lunch or light dinner.
Prep20 min
Cook12 min
Servings4
Serving size: 1 salad
665cal
33gprotein
22gcarbs
50g
Ingredients
1 cup Mayonnaise (Use a good quality, full-fat mayonnaise for the best flavor and texture.)
0.25 cup Chili Sauce (Use a sweet, tomato-based chili sauce like Heinz.)
2 tbsp Sweet Pickle Relish
2 tbsp Scallions (Finely chopped, green parts only.)
1 tbsp Lemon Juice (Freshly squeezed is best.)
1 tsp Worcestershire Sauce (Ensure it's gluten-free if needed.)
0.5 tsp Paprika (Sweet or smoked paprika can be used.)
A vibrant, protein-packed Crab Louie Salad with a tangy dressing. So refreshing and light, yet satisfying!
This pacific_northwest dish is perfect for lunch. With 665.29 calories and 33.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Pepper
(Freshly ground.)
1 lb Lump Crab Meat (Fresh or pasteurized, drained and picked over for shells.)
1 head Romaine Lettuce (Large head, washed, dried, and chopped or torn.)
4 pcs Large Eggs (Hard-boiled and quartered.)
2 pcs Tomatoes (Medium-sized, cut into wedges.)
1 pcs Cucumber (Medium-sized, peeled and sliced.)
12 pcs Asparagus Spears (Tough ends trimmed.)
0.25 cup Black Olives (Pitted.)
1 pcs Lemon (Cut into wedges for garnish.)
Instructions
1
Prepare the Louie Dressing
In a medium bowl, combine the mayonnaise, chili sauce, sweet pickle relish, finely chopped scallions, lemon juice, Worcestershire sauce, paprika, salt, and black pepper.
Whisk until the dressing is smooth and uniformly blended.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be made up to 3 days in advance.
2
Cook Eggs and Asparagus
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat, and let stand for 10-12 minutes.
Immediately transfer the eggs to an ice bath to cool completely. Once cooled, peel and cut them into quarters.
While eggs are cooking, bring a separate small pot of salted water to a boil. Add the trimmed asparagus spears and blanch for 2-3 minutes until tender-crisp and bright green.
Promptly remove asparagus and plunge into an ice bath to stop the cooking process. Drain well and set aside.
3
Prepare Salad Components
Thoroughly wash and dry the romaine lettuce, then chop or tear it into bite-sized pieces.
Cut the tomatoes into wedges and slice the cucumber.
Gently pick through the lump crab meat to remove any stray pieces of shell, being careful not to break up the lumps.
4
Assemble and Serve
Divide the prepared romaine lettuce among four large plates or shallow bowls to create a base.
Place a generous mound of the lump crab meat (about 1/4 lb) in the center of each bed of lettuce.
Artfully arrange the quartered hard-boiled eggs, tomato wedges, cucumber slices, blanched asparagus spears, and black olives around the crab.
Drizzle a generous amount of the chilled Louie dressing over each salad, or serve it on the side.
Garnish with fresh lemon wedges and serve immediately.
