Crab Louie Salad Recipe
Follow this recipe to prepare a classic Crab Louie Salad, a delightful and refreshing salad made with fresh crab meat, crisp vegetables, and a tangy Louie dressing.
Equipment
- 1 Mixing Bowl For combining the salad ingredients
- 1 Whisk For blending the dressing
Ingredients
- 400 g Crab meat Fresh or canned, picked over for shells
- 4 cups Romaine lettuce Chopped
- 1 cup Cherry tomatoes Halved
- 1 cup Cucumber Sliced
- 2 units Hard-boiled eggs Sliced
- 1 cup Asparagus Blanched and cut into 2-inch pieces
- 1/2 cup Black olives Sliced
- 1 cup Mayonnaise
- 1/4 cup Ketchup
- 1 tbsp Lemon juice Freshly squeezed
- 1 tbsp Dill pickle relish
- 1 tsp Worcestershire sauce
- 1 tsp Hot sauce Optional
- to taste Salt and pepper
Instructions
- In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, sliced hard-boiled eggs, blanched asparagus pieces, and black olives.
- Gently fold in the crab meat, being careful not to break up the chunks of crab.
- In a separate bowl, whisk together the mayonnaise, ketchup, lemon juice, dill pickle relish, Worcestershire sauce, and hot sauce (if using). Season with salt and pepper to taste.
- Drizzle the Louie dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Serve the Crab Louie Salad immediately, with any extra dressing on the side.
Notes
For a lighter version, you can use Greek yogurt instead of mayonnaise in the dressing.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 22gFat: 26gSaturated Fat: 7gCholesterol: 200mgSodium: 950mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 160000IUVitamin C: 20.6mgCalcium: 1200mgIron: 0.5mg
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