Crab Louis Salad
Indulge in the timeless elegance of Crab Louis Salad, a classic seafood dish that’s as stunning as it is satisfying. Featuring succulent jumbo lump crab meat nestled atop a crisp bed of fresh romaine lettuce, this salad is brimming with vibrant colors and flavors from juicy cherry tomatoes, tender-crisp asparagus spears, creamy avocado slices, and perfectly cooked hard-boiled eggs. The signature Louis dressing—a zesty blend of mayonnaise, ketchup, fresh lemon juice, Worcestershire sauce, and a hint of horseradish—adds a tangy kick that ties everything together. Ready in just 25 minutes, this easy-to-make recipe is perfect for a light lunch, a dinner starter, or an impressive addition to any gathering. Treat yourself to the fresh, bold flavors of this Crab Louis Salad today!
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Ingredients
- 12 ounces Jumbo lump crab meat
- 6 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 2 large Hard-boiled eggs
- 1 large Avocado
- 8 spears Asparagus
- 0.5 cups Mayonnaise
- 0.25 cups Ketchup
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Prepared horseradish
- 0.25 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Wash the romaine lettuce thoroughly, dry it, and chop it into bite-sized pieces. Set aside.
Step 2
Bring a pot of salted water to a boil. Add the asparagus spears and blanch them for 2-3 minutes until they are bright green and tender-crisp. Remove them and immediately place them in an ice bath to stop the cooking. Pat them dry and cut them into 2-inch pieces.
Step 3
Slice the cherry tomatoes in half and peel and slice the hard-boiled eggs into quarters. Cut the avocado in half, remove the pit, and slice the flesh into thin slices.
Step 4
Prepare the Louis dressing by combining mayonnaise, ketchup, lemon juice, Worcestershire sauce, prepared horseradish, paprika, salt, and black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Chill the dressing until ready to use.
Step 5
To assemble the salad, arrange a bed of romaine lettuce on a large serving platter or individual plates.
Step 6
Top the lettuce with the crab meat, cherry tomatoes, hard-boiled egg quarters, avocado slices, and asparagus pieces, arranging them in sections or evenly across the salad.
Step 7
Drizzle the Louis dressing over the salad or serve it on the side for guests to add as desired.
Step 8
Serve immediately and enjoy your fresh and flavorful Crab Louis Salad.
Nutrition Facts
| Serving size | (1394.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870.7 |
| Total Fat 135.4g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 851.5mg | 0% |
| Sodium 3548.8mg | 0% |
| Total Carbohydrate 78.4g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 23.2g | |
| Protein 99.7g | 0% |
| Vitamin D 100.4IU | 0% |
| Calcium 449.7mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 3529.7mg | 0% |
Source of Calories