Description
A vibrant and refreshing Crab Louie Salad featuring succulent crab meat, fresh vegetables, and a creamy homemade Louie dressing—perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 lbs King Crab (or cocktail shrimp)
- 6 large eggs
- 10 cups chopped romaine lettuce (or butter lettuce)
- 1 large avocado
- 1 cup cherry tomatoes
- 6 medium cocktail cucumbers
- 10 small radishes (or 2 watermelon radishes)
- 1 small red onion
- 2 tbsp capers
- 1 large lemon
- 1 bundle asparagus spears (about 20 spears)
- Olive oil, sea salt, and pepper (to taste)
- 1 recipe Homemade Louie Salad Dressing
Instructions
- Prepare the Dressing: Start by whisking together all the ingredients for your creamy Louie dressing. Cover and set it aside to develop its flavors.
- Making Hard-Boiled Eggs: To achieve perfectly boiled eggs, fill a pot with water, place it on the stove, and add the eggs. Once the water boils, reduce the heat and let them simmer for 10-12 minutes. Afterward, plunge them into an ice bath to cool, making peeling easier.
- Shelling the Crab: If using fresh crab, gently crack the shells and extract the meat, ensuring you don’t leave any shell fragments behind. For pre-cooked crab, simply arrange it beautifully in chunks.
- Preparing the Veggies: Chop the romaine lettuce, slice the cucumber and radishes, halve the cherry tomatoes, and dice the red onion. Blanch the asparagus for just a few minutes until it turns bright green, then plunge it into cold water to halt the cooking process.
- Assembling the Salad: In a large bowl, layer the romaine, followed by the asparagus, cucumber, radishes, tomatoes, and red onion. Top with crab or shrimp and finally the hard-boiled eggs sliced in half. Drizzle your beloved Louie dressing over the top.
- Serving Suggestions: Toss gently just before serving, ensuring every ingredient gets a kiss of that magnificent dressing. Serve chilled, garnished with extra capers and lemon wedges for an extra touch.
Notes
Make-ahead Tips: You can prepare the dressing and chop the veggies ahead of time; just keep them covered in the fridge. Assemble the salad closer to serving time to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 425mg