Crab Louie Salad
Crab Louie Salad is an iconic dish that combines the freshness of vibrant vegetables with the luxurious flavor of sweet lump crab meat. Perfect as a hearty lunch or elegant appetizer, this West Coast classic features crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumber slices, creamy avocado, and tender asparagus spears, all topped with slices of hard-boiled eggs for added richness. The star of the dish, lump crab meat, is perfectly complemented by a tangy homemade dressing made with mayonnaise, ketchup, lemon juice, Worcestershire sauce, and a hint of hot sauce for a delightful kick. Easy to prepare in just 30 minutes, this visually stunning salad is ideal for seafood lovers seeking a healthy, restaurant-quality meal at home. Serve Crab Louie Salad chilled and drizzle the vibrant dressing for the perfect balance of flavors.
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Recipe Information
Ingredients
- 454 grams Lump crab meat
- 1 head Romaine lettuce
- 150 grams Cherry tomatoes
- 1 medium Cucumber
- 2 large Hard-boiled eggs
- 1 large Avocado
- 8 spears Asparagus spears
- 120 ml Mayonnaise
- 60 ml Ketchup
- 15 ml Fresh lemon juice
- 5 ml Worcestershire sauce
- 2 ml Hot sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Begin by preparing the salad dressing. In a small mixing bowl, combine mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce. Stir well until all ingredients are fully integrated. Season the dressing with salt and black pepper to taste. Set aside in the fridge to chill.
Trim the woody ends of the asparagus spears and blanch them in boiling water for about 2 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to halt the cooking process. Drain and set aside.
Prepare the lettuce by removing the outer leaves and rinsing the remaining leaves thoroughly under cold water. Pat dry with a kitchen towel and tear the leaves into bite-sized pieces.
Slice the cherry tomatoes in half, peel the cucumber and cut it into thin slices, slice the hard-boiled eggs, and dice the avocado.
In a large serving dish, arrange a bed of Romaine lettuce. Evenly distribute the cherry tomatoes, cucumber slices, hard-boiled egg slices, avocado, and blanched asparagus spears over the lettuce.
Gently fold the crab meat into the salad, breaking up any large chunks but being careful not to shred the meat.
Drizzle the prepared dressing over the top of the salad just before serving, or serve the dressing on the side to be added as desired.
Toss gently to combine and serve immediately for a fresh, vibrant taste.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
