Active Time:45 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
What Is Crab Louie Salad?
Crab Louie salad originated on the West Coast in the early 1900s. Also called “the king of salads,” crab Louie was a popular item on restaurant and hotel menus in the San Fransisco Bay area and beyond during that time. Traditionally crab Louie salad features crabmeat, hard-boiled egg, tomato, asparagus and crisp lettuce (usually iceberg) with a creamy, Thousand-Island-like dressing.
What Kind of Crabmeat Should I Use for Crab Louie Salad?
Can I Make Crab Louie Salad Ahead?
You can boil the eggs and steam the asparagus up to one day ahead. The dressing and its leftovers can be refrigerated for up to four days.
Abbey Littlejohn
Cook Mode(Keep screen awake)IngredientsDressing½cupketchup½cupmayonnaise¼cupminced yellow onion1clovegarlic, minced1tablespoondill pickle relish2teaspoonsdried dill1teaspoonprepared horseradish1teaspoonlemon juiceSalad8asparagus spears, trimmed1medium head green-leaf lettuce, torn2mediumtomatoes, cut into wedges2hard-boiled eggs, quartered2stalks celery, sliced1ripe avocado, sliced½mediumcucumber, sliced2scallions, sliced½cupsliced canned pitted black olives, rinsed¼cupsliced red onion6ouncescooked crabmeatLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Dressing
½cupketchup
½cupmayonnaise
¼cupminced yellow onion
1clovegarlic, minced
1tablespoondill pickle relish
2teaspoonsdried dill
1teaspoonprepared horseradish
1teaspoonlemon juice
Salad
8asparagus spears, trimmed
1medium head green-leaf lettuce, torn
2mediumtomatoes, cut into wedges
2hard-boiled eggs, quartered
2stalks celery, sliced
1ripe avocado, sliced
½mediumcucumber, sliced
2scallions, sliced
½cupsliced canned pitted black olives, rinsed
¼cupsliced red onion
6ouncescooked crabmeat
Lemon wedges for serving
DirectionsTo prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.Abbey LittlejohnTo prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.Abbey LittlejohnPlace lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.Abbey LittlejohnOriginally appeared: EatingWell Magazine, June 2021; updated October 2022
Directions
To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.Abbey LittlejohnTo prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.Abbey LittlejohnPlace lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.Abbey Littlejohn
To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.
Originally appeared: EatingWell Magazine, June 2021; updated October 2022
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Nutrition Facts(per serving)325Calories23gFat19gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
