Description
A vibrant Crab Louie Salad featuring sweet crab, fresh vegetables, and a tangy Homemade Louie Dressing.
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 by whisking together mayonnaise, ketchup, Worcestershire sauce, lemon juice, and salt in a bowl. Cover and refrigerate.
- Boil the eggs in a pot of water for 12-14 minutes, then cool in an ice bath before peeling.
- Shell the crab if using fresh, or peel and devein shrimp as needed.
- Rinse and slice the vegetables: cucumbers, radishes, and red onion, halving the cherry tomatoes and chopping the lettuce.
- Blanch asparagus in boiling water for 2-3 minutes, then cool in an ice bath.
- Combine all prepared vegetables in a large mixing bowl, folding in crab (or shrimp) and chopped eggs.
- Drizzle with Homemade Louie Dressing and toss gently to coat.
- Serve in bowls or on a platter garnished with lemon wedges and extra capers.
Notes
Prepare the dressing and boil eggs a day ahead to save time. Customize vegetables per season.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 300mg