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Salads » Crab Louie Salad

Crab Louie Salad

by Lynne Webb on September 15, 2014 (Updated September 30, 2021) // 5 Comments

Crab Louie salad is an iconic American recipe made with crab, romaine lettuce, hard-cooked eggs, asparagus, tomatoes, and a creamy dressing.
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Crab Louie salad on a plate, lettuce, tomato, cucumber, hard cooked eggs, asparagus, lump crab meat, dressing, and a lemon wedge.

Although the exact origins of crab Louie salad are somewhat unclear, most will agree that the recipe originated somewhere on the West Coast in the early 1900s. The salad typically calls for Dungeness crab, but you can use any quality crab meat (we opted for jumbo lump Maryland crab).

What makes this recipe so popular

In addition to the tender, delicate crabmeat, this composed salad includes hearts of romaine lettuce, slices of hard-cooked egg, steamed asparagus spears, tomato wedges, cucumber, and a sprinkling of chopped chives for garnish.

The dressing is a thick and creamy version of thousand Island made with mayonnaise, ketchup, horseradish, Worcestershire sauce, and red wine vinegar, and flavored with garlic and chopped sweet onion.

A serving of crab Louie salad, lettuce, tomatoes, hard cooked eggs, crab, cucumber, asparagus, dressing, and a lemon wedge.

More crab recipes

Pasteurized crab meat is a versatile ingredient and generally has a long shelf life in the fridge. Here are a few more reader favorites featuring crab that you might enjoy:

  • Crab-Stuffed Portobello Mushrooms: Filled with a crab cake style stuffing and topped with cheese, this recipe can be served either as a first course or as a light dinner with a salad on the side.
  • Quick Baked Crab Cakes: Six simple ingredients and a few minutes of hands-on time make these crispy baked crab cakes the perfect choice for a quick weeknight dinner.
  • Linguine with Crab: This easy and elegant pasta dish has a light sauce made with fresh tomatoes, scallions, white wine, and butter tossed together with pasta and lump crabmeat.

Crab Louie Salad

4.31 from 23 votes
  |  Leave a Review
Crab Louie salad is an iconic American recipe made with crab, romaine lettuce, hard-cooked eggs, asparagus, tomatoes, and a creamy dressing.
Yield: 4 servings
Prep Time: 20 mins
Total Time : 20 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 1 lb jumbo lump crabmeat
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 3 hearts of romaine lettuce, 3/4 to 1 lb
  • 2 tablespoons fresh chives, chopped
  • 4 hard-cooked eggs, sliced
  • 2 medium tomatoes, cut into thin wedges
  • 1 English cucumber, peeled and sliced
  • 4 lemon wedges
  • 12 spears asparagus, steamed until tender

For the dressing:

  • 1/4 cup ketchup
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons horseradish
  • 1/4 cup red wine vinegar
  • 3 tablespoons mayonnaise
  • 1/4 cup vegetable oil
  • 2 tablespoons sweet onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • Freshly ground black pepper

Instructions 

  • Prepare the dressing first. In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.
  • Continue whisking until the mixture is smooth and creamy. Stir in the onion and garlic. Season to taste with black pepper and divide the dressing between 4 small bowls for serving.
  • Place the crabmeat in a bowl and check thoroughly for any bits of shell that might remain. Add the lemon juice and a few grinds of black pepper. Toss to combine and set aside.
  • Remove 16 of the outermost leaves from the romaine, wash and pat dry. Arrange four of these leaves in a spoke pattern on each of four plates. Wash and dry the remaining lettuce, chop roughly and mound it in the center of each plate. Top with crabmeat and sprinkle with chives.
  • Arrange the egg slices, tomato wedges, cucumber and asparagus spears around the edges of the plate. Serve with dressing and a lemon wedge.

Nutrition Information

Nutrition Facts
Crab Louie Salad
Amount per Serving
Calories
474
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
23
g
Cholesterol
 
305
mg
102
%
Sodium
 
884
mg
38
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Salads
 | 
Cuisine: American

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Comments

  1. Barbs says

    July 22, 2018 at 4:42 pm

    5 stars
    Crab Louis is a long time favorite ~ this recipe is very good and makes a lovely lunch dish for guests.!

    Reply
    • Lynne Webb says

      July 27, 2018 at 9:11 pm

      Hello Barbs,
      This salad is indeed a vintage favorite. Glad you liked our version.

      Reply
  2. Frank Van Zile says

    January 24, 2015 at 10:53 am

    I noticed that you have ” 1 Dijon-style mustard” and ” 1 Worcestershire sauce” .
    Can you explain if its one teaspoon, tablespoon, or cup.

    Reply
    • Lynne Webb says

      January 24, 2015 at 3:59 pm

      Hi Frank,
      Thanks for calling that error to our attention. So sorry – both those ingredients should be 1 teaspoon. I’ve made the correction – thanks again.

      Reply
  3. Susans says

    June 2, 2012 at 9:53 pm

    Certainly one of our favorites! Your version looks delicious and just perfect for this time of year!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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