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Crab Louie Salad

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
October 16, 2023
5 from 5 votes


Last Updated October 16, 2023 | 0 Comments

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Crab Louie Salad Recipe Pinterest Pin Image

The king of all salad recipes, this Crab Louie Salad is packed with crisp lettuce, asparagus, cucumber, hard-boiled eggs, avocado, tomatoes, and crab meat and dressed in a flavorful homemade Thousand Island dressing. It’s a delicious year-round main course salad – especially when Dungeness crab is in season.

Large white rectangle salad platter plated beautifully with crab Louie salad made with a bed of butter lettuce topped with cherry tomatoes, hard-boiled eggs, avocado, sliced cucumbers, lemon slices, asparagus, lump crab meat and drizzled with homemade dressing.

The Crab Louie salad is one of my all-time favorite salads. Quick and easy to make and loaded with protein, I prepare this salad at home or order it from my favorite restaurants as often as possible.

What is Crab Louie Salad?

The Crab Louie Salad originated somewhere along the West Coast of the United States in the early 1900s, although it isn’t entirely clear just who or where the first Crab Louie was made or who the salad is named for. Traditional recipes start with a bed of lettuce (often iceberg lettuce), with loads of crab meat and creamy Thousand-Island-like dressing. Oftentimes, hard-boiled eggs, tomatoes, asparagus, and avocado are added.

Ingredients needed to make Crab Louie Salad Recipe in individual measuring cups and ramekins.

Salad Ingredients

  • Crab Meat: As the name implies, crab is the star ingredient in this salad. Dungeness crabmeat (available November through June on the West Coast) is the most traditional choice, but other types of crabmeat make fantastic substitutes – from freshly cooked crab meat to pasteurized crab meat (for long-term storage) or even imitation crab meat. For a salad like Crab Louie, splurge for lump crabmeat or any grade above, as the pieces tend to be larger and less flaky.
  • Hard-Boiled Eggs: They add a creamy texture and protein boost. Tip – make your hard-boiled eggs ahead of time for faster salad assembly.
  • Lettuce: The most common types of lettuce are crisp varieties like iceberg or romaine. This salad was made using fresh butter (or Boston) lettuce, but feel free to substitute with another type of variety if you prefer.
  • Tomatoes: Tomatoes add color, flavor, and juiciness. I like to include sweet cherry tomatoes, but any fresh and ripe tomato will work.
  • Asparagus: The asparagus is typically blanched or steamed first before adding to the salad.
  • Cucumber: A less common ingredient, but refreshing and delicious, especially when tossed with homemade Louie dressing.
  • Avocado: My favorite “less traditional” addition.
  • Capers: Or black olives.
  • Optional Additions: Chopped radishes, scallions, or chives.
Small white bowl filled with mayonnaise, grated onion, ketchup, sweet relish, garlic, white vinegar, paprika, and salt.
Large white rectangle salad platter plated with fresh butter lettuce and topped with sliced cucumber, asparagus, and cherry tomatoes.
Large white rectangle salad platter plated with fresh butter lettuce and topped with sliced cucumber, asparagus, cherry tomatoes, sliced avocado, wedges of fresh lemons, and fresh cooked crab meat.

How to Make Crab Louie Salad

1. Prepare the Dressing: Add all of the ingredients for the dressing to a small bowl. Mix well to combine. Cover with plastic cling wrap or foil and refrigerate for at least 30-60 minutes to allow all of the flavors and spices to meld together.

2. Arrange the Salad: Arrange the lettuce on a large platter, then add the cooked asparagus, cucumber, tomatoes, eggs, avocado, capers, and lemons in whatever way that appeals visually (to you). Gently place the crab meat on top.

3. Serve: Serve immediately with the dressing drizzled over the salad or with the dressing on the side. Garnish with fresh ground black pepper, if desired.

Beautifully arranged platter of lettuce topped with cherry tomatoes, sliced cucumber and hard-boiled eggs, avocado, and lump crab meat all dressed with homemade thousand island dressing.

Serving Ideas

Crab Louie salad is quite rich – a filling meal all on its own. For this reason, I like to serve it with a glass of light white wine (if you enjoy wine with meals) and crusty bread (preferably warm and buttery).

What is the Difference Between Louie Dressing and Thousand Island Dressing?

Both Louie dressing and Thousand Island dressing are creamy and tangy with a similar base of mayonnaise and chili sauce or ketchup. They may even look alike. However, Louie Salad dressing is more straightforward and typically less sweet. Thousand Island dressing, on the other hand, often contains ingredients like pickles or relish, onions, and sometimes hard-boiled eggs.

White salad bowl filled with crab louie salad with lump crab meat, avocado, hard-boiled eggs, and fresh greens and drizzled with creamy thousand island dressing.

How Long Can I Store Crab Louie Salad In the Refrigerator?

Salad: When stored in an airtight container, the salad (without dressing) will last for up to 1-2 days in the refrigerator. However, it is best to enjoy this salad as fresh as possible.

Dressing: When stored in a separate airtight container in the refrigerator, the homemade dressing will last for up to 5-7 days.

More Amazing Salads

  • Crab Salad Recipe
  • Olivier Salad (Russian Potato Salad)
  • Nicoise Salad
  • Green Goddess Salad
  • Cobb Salad Recipe

If you make this Crab Louie Salad Recipe, please leave me a comment below! I always love to read your thoughts and feedback!

RECIPE CARD

Large white rectangle salad platter plated beautifully with crab Louie salad made with a bed of butter lettuce topped with cherry tomatoes, hard-boiled eggs, avocado, sliced cucumbers, lemon slices, asparagus, lump crab meat and drizzled with homemade dressing.

Crab Louie Salad Recipe

5 from 5 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
The king of all salad recipes, this Crab Louie Salad is packed with crisp lettuce, asparagus, cucumber, hard-boiled eggs, avocado, tomatoes, and crab meat and dressed in a flavorful homemade Thousand Island dressing. It's a delicious year-round main course salad – especially when Dungeness crab is in season.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dinner, Salad, Seafood
Cuisine American
Servings 5 servings
Calories 627 kcal

Ingredients
 
 

Dressing Ingredients

  • 1 cup mayonnaise
  • ½ Vidalia onion - grated
  • 2 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • 2 cloves garlic - minced
  • 2 teaspoon white vinegar
  • ½ teaspoon sweet paprika
  • ½ teaspoon salt

Salad Ingredients

  • 8 cups Butter lettuce - roughly chopped, or Iceberg or Romaine
  • ½ pound asparagus - trimmed, and blanched or steamed
  • 1 small English cucumber - thinly sliced
  • 1 pint cherry tomatoes - halved
  • 4 hard-boiled-eggs - sliced
  • 1 large avocado - peeled and sliced
  • ¼ cup capers - drained
  • 2 lemons - sliced
  • 1½ pounds cooked crab - cracked and the meat removed gently and preferably in whole pieces
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Instructions
 

  • Add all of the ingredients for the dressing to a medium bowl. Mix well to combine. Cover with plastic cling wrap or foil and refrigerate for at least 30-60 minutes to allow all of the flavors and spices to meld together.
  • Arrange the lettuce on a large platter, then add the asparagus, cucumber, tomatoes, eggs, avocado, capers, and lemons in whatever way that looks best to you.
  • Gently place the crab meat on top and serve with the dressing drizzled over the salad or serve the dressing on the side. Best enjoyed immediately.

Nutritional Information

Calories: 627kcal | Carbohydrates: 24g | Protein: 35g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 300mg | Sodium: 1677mg | Potassium: 1313mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4005IU | Vitamin C: 63mg | Calcium: 236mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




5 from 5 votes (5 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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