Crab Louis Salad
Indulge in the timeless elegance of Crab Louis Salad, a classic seafood dish that’s as stunning as it is satisfying. Featuring succulent jumbo lump crab meat nestled atop a crisp bed of fresh romaine lettuce, this salad is brimming with vibrant colors and flavors from juicy cherry tomatoes, tender-crisp asparagus spears, creamy avocado slices, and perfectly cooked hard-boiled eggs. The signature Louis dressing—a zesty blend of mayonnaise, ketchup, fresh lemon juice, Worcestershire sauce, and a hint of horseradish—adds a tangy kick that ties everything together. Ready in just 25 minutes, this easy-to-make recipe is perfect for a light lunch, a dinner starter, or an impressive addition to any gathering. Treat yourself to the fresh, bold flavors of this Crab Louis Salad today!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 ounces Jumbo lump crab meat
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 2 large Hard-boiled eggs
- 1 large Avocado
- 8 spears Asparagus
- 0.5 cups Mayonnaise
- 0.25 cups Ketchup
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Prepared horseradish
- 0.25 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash the romaine lettuce thoroughly, dry it, and chop it into bite-sized pieces. Set aside.
Bring a pot of salted water to a boil. Add the asparagus spears and blanch them for 2-3 minutes until they are bright green and tender-crisp. Remove them and immediately place them in an ice bath to stop the cooking. Pat them dry and cut them into 2-inch pieces.
Slice the cherry tomatoes in half and peel and slice the hard-boiled eggs into quarters. Cut the avocado in half, remove the pit, and slice the flesh into thin slices.
Prepare the Louis dressing by combining mayonnaise, ketchup, lemon juice, Worcestershire sauce, prepared horseradish, paprika, salt, and black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Chill the dressing until ready to use.
To assemble the salad, arrange a bed of romaine lettuce on a large serving platter or individual plates.
Top the lettuce with the crab meat, cherry tomatoes, hard-boiled egg quarters, avocado slices, and asparagus pieces, arranging them in sections or evenly across the salad.
Drizzle the Louis dressing over the salad or serve it on the side for guests to add as desired.
Serve immediately and enjoy your fresh and flavorful Crab Louis Salad.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 905 mg | 19% | |
*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.
