Crab Louie Salad

Indulge in the fresh, coastal flavors of a classic Crab Louie Salad—a vibrant medley of crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumber, creamy avocado, tender blanched asparagus, and delicate lump crab meat. This West Coast favorite is elevated with tangy homemade Louie dressing, a zesty blend of mayonnaise, ketchup, fresh lemon juice, Worcestershire sauce, and a hint of hot sauce for a punch of flavor. Topped with perfectly cooked hard-boiled eggs, this salad is not only a feast for the eyes but also a wholesome, satisfying meal. Perfect for a light lunch or an elegant appetizer, the Crab Louie Salad will transport your taste buds straight to the oceanside with every bite.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 454 grams Lump crab meat
• 1 head Romaine lettuce
• 150 grams Cherry tomatoes
• 1 medium Cucumber
• 2 large Hard-boiled eggs
• 1 large Avocado
• 8 spears Asparagus spears
• 120 ml Mayonnaise
• 60 ml Ketchup
• 15 ml Fresh lemon juice
• 5 ml Worcestershire sauce
• 2 ml Hot sauce
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Begin by preparing the salad dressing. In a small mixing bowl, combine mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce. Stir well until all ingredients are fully integrated. Season the dressing with salt and black pepper to taste. Set aside in the fridge to chill.

Step 2

Trim the woody ends of the asparagus spears and blanch them in boiling water for about 2 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to halt the cooking process. Drain and set aside.

Step 3

Prepare the lettuce by removing the outer leaves and rinsing the remaining leaves thoroughly under cold water. Pat dry with a kitchen towel and tear the leaves into bite-sized pieces.

Step 4

Slice the cherry tomatoes in half, peel the cucumber and cut it into thin slices, slice the hard-boiled eggs, and dice the avocado.

Step 5

In a large serving dish, arrange a bed of Romaine lettuce. Evenly distribute the cherry tomatoes, cucumber slices, hard-boiled egg slices, avocado, and blanched asparagus spears over the lettuce.

Step 6

Gently fold the crab meat into the salad, breaking up any large chunks but being careful not to shred the meat.

Step 7

Drizzle the prepared dressing over the top of the salad just before serving, or serve the dressing on the side to be added as desired.

Step 8

Toss gently to combine and serve immediately for a fresh, vibrant taste.

Nutrition Facts

Serving size	(2006.0g)

Amount per serving	% Daily Value*
Calories	1925.9

Total Fat 132.5g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 769.0mg	0%
Sodium 3853.5mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 26.5g	0%
Total Sugars 26.1g
Protein 109.7g	0%

Vitamin D 100IU	0%
Calcium 690.8mg	0%
Iron 15.8mg	0%
Potassium 4775.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 22.0%

Carbs: 18.4%