Crab Louie
A classic West Coast salad featuring tender, sweet Dungeness crab on a crisp bed of iceberg lettuce. Topped with hard-boiled eggs, ripe tomato, and creamy Louie dressing — a retro American bistro favorite that tastes like a day at the wharf.
For 4 servings
- boil · ~12 min
Hard-boil the eggs.
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let stand 10 minutes. Transfer to an ice bath to cool completely, then peel and quarter.
TIPOlder eggs peel more easily than very fresh ones. - prep · ~10 min
Prepare the vegetables.
1.Core and shred the iceberg lettuce into thin ribbons.2.Cut the tomato into wedges.3.Slice the cucumber into thin rounds.4.Pit the avocado and slice into crescents. - prep · ~3 min
Pick through the crab meat.
Gently go through the crab meat with your fingers and remove any bits of shell or cartilage. Keep the pieces as large and intact as possible. Chill until ready to use.
TIPLet crab come to cool room temp before serving — ice-cold mutes the sweetness. - mix · ~2 min
Make the Louie dressing.
1.Whisk together mayonnaise, ketchup, lemon juice, and Worcestershire sauce.2.Season with salt and black pepper.3.Taste and adjust lemon or seasoning until it's tangy and balanced.TIPMake dressing up to a day ahead — it thickens and the flavors meld. - assemble · ~5 min
Assemble the salad.
1.Spread shredded lettuce evenly across a large chilled platter.2.Mound the crab meat in the center.3.Arrange egg quarters, tomato wedges, cucumber rounds, and avocado slices around the crab.4.Scatter capers over the top.TIPChill the platter in the freezer for 10 minutes before plating — it keeps everything crisp. - garnish · ~1 min
Drizzle with dressing and finish.
Spoon some of the Louie dressing across the crab and pass the rest at the table. Shower with chopped chives and a dusting of paprika.
- serve
Serve immediately.
Present the platter at the table and let guests serve themselves onto chilled plates.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Gently pick through crab meat by hand to keep lumps intact for the best texture.
- 2Chill the serving platter in the freezer for 10 minutes to keep lettuce crisp.
- 3Use a sharp serrated knife to cut tomatoes and eggs cleanly without mashing.
- 4Let hard-boiled eggs cool completely in an ice bath before peeling to avoid tearing.
- 5Make the Louie dressing a day ahead — the flavors deepen and it thickens nicely.
- 6Slice avocado just before assembling to prevent browning.
- 7Serve the salad immediately after dressing to keep the iceberg from wilting.
Adapt it for your goals.
Lighter dressing
Replace half the mayonnaise with plain Greek yogurt for a tangier, lower-fat dressing that still feels creamy.
crab free optionCrab-free option
Substitute cooked, chilled shrimp or flaked poached white fish for the crab — the Louie dressing works beautifully with both.
spicy kickSpicy kick
Add 1 teaspoon of sriracha or a pinch of cayenne to the dressing for a mild heat that plays well with the sweet crab.
herb swapHerb swap
Replace chives with fresh dill or tarragon for a more aromatic, slightly anise-like finish that elevates the seafood.
Why this is on our healthy list.
Lean Protein from Crab
Dungeness crab is naturally low in fat and a good source of high-quality protein and essential minerals like selenium and zinc.
Heart-Healthy Avocado
Avocado provides monounsaturated fats that support cardiovascular health and add creamy richness without dairy.
Vitamins from Fresh Vegetables
Tomatoes, cucumbers, and iceberg lettuce contribute vitamin C, vitamin K, and hydration with very few calories.
Egg Protein and Nutrients
Hard-boiled eggs deliver high-quality protein along with choline, which supports brain and liver function.
Frequently asked questions
Yes, but pasteurized or refrigerated lump crab from the seafood counter yields much better texture and sweetness. Drain and gently pick through it first.
