Don't Get Crabby with Me Salad Crab Louis
Dive into a seafood lover’s dream with "Don’t Get Crabby with Me Salad Crab Louis," a show-stopping, protein-packed salad that’s as elegant as it is satisfying. Featuring tender chunks of lump crab meat nestled atop a fresh bed of mixed greens, this timeless classic is elevated with vibrant toppings like creamy avocado, crisp asparagus, juicy tomatoes, and perfectly sliced hard-boiled eggs. Its star feature? The zesty, homemade Louis dressing—a tangy blend of mayonnaise, ketchup, pickle relish, and a hint of lemon—that adds just the right balance of richness and brightness. Quick to prepare in just 30 minutes, this dish is perfect as a light lunch or an impressive appetizer at your next gathering. Whether served chilled on a platter or individually plated, this Crab Louis Salad is a surefire way to bring coastal charm to your table and is a must-try for seafood salad enthusiasts.
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Ingredients
- 500 grams lump crab meat (fresh or canned, drained)
- 200 grams mixed greens (such as romaine, iceberg, and butter lettuce)
- 4 pieces hard-boiled eggs, sliced
- 2 pieces medium tomatoes, quartered
- 12 spears asparagus spears, cooked until tender and cooled
- 1 piece avocado, sliced
- 3 stalks green onions, chopped
- 120 grams mayonnaise
- 60 grams ketchup
- 15 grams sweet pickle relish
- 15 milliliters lemon juice
- 5 milliliters Worcestershire sauce
- 5 milliliters hot sauce (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Prepare the Louis dressing: In a bowl, whisk together the mayonnaise, ketchup, pickle relish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Set aside in the refrigerator to chill while assembling the salad.
Step 2
Cook the asparagus: Bring a pot of salted water to a boil and blanch the asparagus spears for 2-3 minutes until they are tender yet crisp. Immediately transfer them to a bowl of ice water to stop the cooking, then drain and pat dry.
Step 3
Arrange the salad base: Evenly distribute the mixed greens on a large serving platter or individual plates.
Step 4
Assemble the toppings: Neatly arrange the crab meat, sliced hard-boiled eggs, quartered tomatoes, cooked asparagus spears, sliced avocado, and chopped green onions over the greens.
Step 5
Drizzle the Louis dressing generously over the salad just before serving, or serve it on the side for guests to add as desired.
Step 6
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1712.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2031.0 |
| Total Fat 136.9g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1126.4mg | 0% |
| Sodium 5441.2mg | 0% |
| Total Carbohydrate 86.6g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 31.0g | |
| Protein 125.5g | 0% |
| Vitamin D 176IU | 0% |
| Calcium 642.6mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3834.3mg | 0% |
Source of Calories