Keto Crab Louie Salad
Elevate your lunch or dinner routine with this Keto Crab Louie Salad, a vibrant and nutrient-packed classic made keto-friendly! Featuring succulent Dungeness crab meat atop a crisp bed of romaine lettuce, cherry tomatoes, cucumber, blanched asparagus, and creamy avocado slices, this dish bursts with fresh, seaside flavors. Hard-boiled eggs add richness, while a tangy homemade dressing—crafted from sugar-free ketchup, zesty lemon juice, and a hint of hot sauce—ties it all together beautifully. Perfect for a low-carb lifestyle, this salad is quick to assemble and ideal for impressing guests or treating yourself to a refreshing meal. Garnished with fresh chives for that final flourish, this wholesome recipe offers a delightful mix of textures and tastes that’s as easy to prepare as it is satisfying to devour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces fresh Dungeness crab meat
- 4 cups romaine lettuce, chopped
- 3 large hard-boiled eggs, quartered
- 1 cup cherry tomatoes, halved
- 2 medium avocados, sliced
- 1 cup asparagus, trimmed and blanched
- 1 medium cucumber, thinly sliced
- 0.25 cup red onion, thinly sliced
- 0.5 cup mayonnaise
- 2 tablespoons ketchup (sugar-free)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
Begin by preparing the dressing. In a medium bowl, whisk together mayonnaise, sugar-free ketchup, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Set aside.
Blanch the asparagus by bringing a small pot of salted water to a boil. Add asparagus and cook for about 3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and pat dry.
In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, blanched asparagus, sliced cucumbers, and red onions.
Arrange quartered hard-boiled eggs and sliced avocados on top of the salad bed.
Gently mix in the fresh Dungeness crab meat, making sure not to break it apart too much.
Drizzle the prepared dressing over the salad, or serve it on the side.
Garnish with freshly chopped chives before serving.
Toss everything gently just before serving to mix the flavors without destroying the delicate crab.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 23.7 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 524 mg | 40% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4544 mg | 97% | |
*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.
