Easy Crab Louie Salad
This easy Crab Louie salad combines fresh crabmeat, soft-boiled eggs, avocado, tomatoes, radishes, and crisp romaine with a creamy homemade Louie dressing. Ready in just 17 minutes, it makes a beautiful lunch, dinner, or celebratory platter.
Servings: 4
Ingredients
For the Louie Dressing
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced or grated
- 1 teaspoon Tabasco sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon sweet smoked paprika
- ¼ teaspoon chili powder
- Kosher salt
- Freshly ground black pepper
For the Salad:
- 6 ounces romaine lettuce
- 1 pound fresh crabmeat
- 4 large eggs
- 1 bunch radishes trimmed and thinly sliced
- 2 avocados cut into chunks
- 1 ½ cups pear or grape tomatoes halved
- 1 bunch chives finely chopped
Instructions
Make the Louie dressing:
- In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire, paprika, and chili powder. Season with salt and pepper. Set aside to allow the flavors to meld.
While the dressing sits, soft-boil your eggs:
- Fill a medium pot ¾ of the way with water and bring to a boil. In a large bowl, make an ice water bath.
- When the water reaches a boil, gently lower the eggs and boil for exactly 7 minutes. Note: I find that 7 minutes leaves them perfectly jammy but you can cook longer if preferred.
- Once the eggs are done cooking, transfer them to the ice water to stop the cooking; let them sit in the water for 5 minutes to cool. Remove and peel the shells. Cut the eggs in half lengthwise and set aside.
Assemble the Crab Louie Salad :
- Arrange the Romaine, crabmeat, halved eggs, radishes, avocados and tomatoes beautifully on a large platter, in a large serving bowl, or in individual bowls. Drizzle the Louie dressing over the top or serve it in a small bowl or pitcher on the side, and garnish with the chives.
- Cooking for me is like a meditation and this is the part where you get to really slow down and put your heart into the dish. I’m absolutely delighted when it’s all assembled and ready to eat or share with friends.