Description
A vibrant Crab Louie Salad featuring sweet crab meat, crisp vegetables, and a tangy 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: Whisk the dressing ingredients in a bowl, cover, and set aside.
- Boil the eggs: Bring water to a boil, gently lower in eggs, and boil for 9-12 minutes. Transfer to an ice bath, then peel and set aside.
- Shell the Crab: If using fresh crab, carefully remove the meat from the shells. Keep clusters intact.
- Prepare the Veggies: Wash and dry the lettuce, chop into pieces, slice the avocado, cucumbers, cherry tomatoes, and radishes, thinly slice the onion, and blanch the asparagus in salted boiling water for 2-3 minutes.
- Assemble the Salad: In a large bowl, layer the romaine, then top with prepared veggies, crab (or shrimp), sliced eggs, and sprinkle capers.
- Serve the Salad: Drizzle with Louie dressing and toss if desired. Enjoy immediately for freshest flavor.
Notes
Make dressing a day in advance for enhanced flavors. For quicker asparagus cooking, consider using an air fryer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 215mg