Description
This recipe for crab louie is a quick and easy salad and is filled with delicate, flaked crab, crunchy vegetables and a tangy dressing. It is the perfect main dish summer salad for lunch or dinner.
Ingredients
Louis Dressing
- 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
Salad
- 8 oz can flaked crabmeat, drained
- 1 ripe avocado, chopped, drizzle some lemon juice over to prevent browing
- 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 or cut into wedges
- 1/4 cup chopped fresh herbs, parsley, dill or chives
- Romaine, Butter or Bibb lettuce, about 4-5 cups, chopped
- Optional capers
Instructions
- For Dressing: Combine ingredients for dressing, store in refrigerator until ready to use.
- Rinse lettuce, chop and dry well. Use a salad spinner if you have one.
- Place chopped lettuce on a medium size plate or bowl. Arrange vegetables and eggs on top.
- Put crabmeat in center of salad and drizzle some dressing over top of salad. Serve remaining dressing with the salad. Or divide lettuce, vegetables and crab onto 4 small plates. Drizzle dressing over top.
- Top with optional capers and chopped fresh herbs of choice. You can also serve with some lemon wedges.
Notes
* You can use lump crabmeat instead of the flaked crab.
*Instead of cherry tomatoes, you can use regular tomatoes wedges.
*Use a teaspoon of chili sauce instead of the chili powder if you prefer.
*Taste the Louie dressing before pouring over the salad. Add a little more seasonings as you prefer.
** 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. To maintain the crispness, try to eat leftovers the next day. But for the crab salad, use within 2 days.