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Crab Louie Salad

  • Author: Deb
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 5 serving 1x


This quick and easy salad is filled with delicate, flaked crab, crunchy vegetables and a tangy dressing.  It is the perfect main dish summer salad for lunch or dinner.



  • 1/2  cup mayonnaise
  • 2 TB ketchup
  • 3 TB lemon juice
  • 2 tsp horseradish
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 garlic powder
  • 2 tsps Old Bay seasoning *
  • 2 scallions chopped
  • 8 oz can flaked crabmeat, drained
  • 1 ripe avocado, chopped
  • 1/2 cup cherry tomatoes, sliced in half
  • 1 TB capers, drained
  • 3 radishes, sliced thin
  • 2 celery stalks, finely chopped
  • 1/2 large cucumber, sliced
  • 2 hardboiled eggs, chopped
  • 1/4 cup chopped fresh herbs, parsley, dill or chives
  • Romain, Butter or Bibb lettuce, chopped


  1. Combine mayonnaise ketchup, lemon juice, horseradish, seasonings and scallions.
  2. Place chopped lettuce on a medium size plate or bowl.  Arrange vegetables and eggs on top.
  3. Put crabmeat in center of salad and drizzle some dressing over top of salad.  Serve remaining dressing with the salad.


* You can use lump crabmeat instead of the flaked crab.

** Old Bay seasoning is commonly used on fish dishes.  If you don’t have any, you can use a copycat recipe here.

*** Store the leftover salad and dressing separately in refrigerator.  Use within 3 days.

  • Category: Salad
  • Cuisine: American

Keywords: Crab Louie Salad