Classic Crab Louie Salad

Nothing beats a gorgeous Crab Louie salad when you want something that feels fancy but comes together so easily! This beautiful composed salad is perfect for anyone who loves fresh seafood and crisp vegetables, plus it’s packed with protein to keep you satisfied. You’ll feel like you’re dining at a seaside restaurant right in your own kitchen.

Recipe Details

Timing & Servings: Active Time: 45 minutes, Total Time: 45 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 325 Calories, 23g Fat, 19g Carbs, 15g Protein.

Ingredients You’ll Need

Ketchup: You’ll need ½ cup for the base of our creamy dressing. This gives it that classic Thousand Island flavor that makes Crab Louie so special.

Mayonnaise: Another ½ cup to make the dressing rich and smooth. Use your favorite brand – they all work great here!

Yellow onion: Just ¼ cup minced up nice and small. This adds a gentle bite without being too strong.

Garlic: One clove minced up will give you about a teaspoon. Fresh garlic makes such a difference in the dressing!

Dill pickle relish: One tablespoon adds that tangy crunch we love. Sweet relish works too if that’s what you have.

Dried dill: Two teaspoons bring that fresh, herby flavor that pairs so well with seafood.

Prepared horseradish: Just one teaspoon gives a gentle kick. Don’t worry – it’s not too spicy!

Lemon juice: One teaspoon brightens up the whole dressing. Fresh is best, but bottled works fine.

Asparagus spears: Eight spears trimmed and ready to steam. Look for firm, bright green ones at the store.

Green-leaf lettuce: One medium head torn into bite-sized pieces. You can use any lettuce you like – even iceberg is traditional!

Tomatoes: Two medium ones cut into wedges. Ripe, juicy tomatoes make all the difference here.

Hard-boiled eggs: Two eggs quartered up. You can make these ahead to save time!

Celery: Two stalks sliced for that perfect crunch. I love how fresh and crisp it tastes.

Avocado: One ripe avocado sliced just before serving. This adds such creamy richness to every bite.

Cucumber: Half a medium cucumber sliced thin. So refreshing and adds great texture!

Scallions: Two scallions sliced up, both white and green parts. They add a mild onion flavor that’s just right.

Black olives: Half a cup of sliced canned olives, rinsed and drained. These add a nice salty pop.

Red onion: Just ¼ cup sliced thin. This gives a little extra zing without being too strong.

Cooked crabmeat: Six ounces of the good stuff! Lump crabmeat works perfectly, but any cooked crab will be delicious.

Lemon wedges: For serving alongside – because who doesn’t love an extra squeeze of lemon?

How to Make Crab Louie Salad

Step 1: Make your dressing first by whisking together ketchup, mayonnaise, minced yellow onion, garlic, pickle relish, dried dill, horseradish, and lemon juice in a medium bowl. Mix it really well until everything is combined and smooth. Set this aside while you prep your salad.

Step 2: Get your asparagus ready by bringing 1 inch of water to a boil in a large pot with a steamer basket. Set up a bowl of ice water right next to your stove. Add the trimmed asparagus spears to the steamer, cover, and steam for 3 to 5 minutes until they’re tender-crisp.

Step 3: Quickly transfer the hot asparagus to your ice water bath to stop the cooking. This keeps them bright green and perfectly crisp! Drain them well and pat dry with paper towels.

Step 4: Now comes the fun part – arranging your beautiful salad! Place the torn lettuce on a large serving platter. Arrange the cooled asparagus, tomato wedges, quartered eggs, sliced celery, avocado slices, cucumber slices, scallions, olives, and red onion on top in sections.

Step 5: Top everything with your cooked crabmeat, then dollop about half the dressing over the salad. Save the other half of the dressing for another salad later this week! Serve with lemon wedges on the side.

Easy and Quick Crab Louie Version

Want to make this even faster? You can absolutely skip steaming the asparagus and just use it raw – it’s totally delicious that way! Also, grab pre-made Thousand Island dressing from the store instead of making your own. Use pre-cooked hard-boiled eggs from the grocery store too. This cuts your prep time down to just 15 minutes!

Serving Ideas

This gorgeous salad is already a complete meal all on its own! The crab gives you plenty of protein, and all those fresh veggies make it so satisfying. If you want to make it extra special, serve it with some warm crusty sourdough bread or buttery dinner rolls on the side.

Storage

This salad is best enjoyed fresh, but you can prep parts ahead of time. Store the dressing in the fridge for up to 4 days. You can steam the asparagus and boil the eggs up to 1 day ahead too. Just don’t slice the avocado until right before serving, or it’ll turn brown!

Substitutions

No crab? No problem! You can use cooked shrimp, lobster, or even imitation crab instead. Don’t have green-leaf lettuce? Iceberg, butter lettuce, or romaine all work great. You can swap the asparagus for green beans or snap peas if you prefer.

Pro Tips

• Crab quality matters: Look for lump crabmeat or better for the nicest pieces that won’t fall apart.
• Keep it cold: Chill your serving platter in the fridge for 30 minutes before arranging the salad.
• Arrange like a pro: Place each ingredient in its own section for that classic composed salad look.
• Dress lightly: Start with less dressing – you can always add more, but you can’t take it away!
• Timing tip: Slice the avocado last to prevent browning, and give it a little lemon juice squeeze.

FAQs

What is Crab Louie Salad?

Crab Louie is a classic West Coast salad that started in the early 1900s around San Francisco! It was so popular back then that people called it “the king of salads.” It’s basically a beautiful composed salad with crabmeat, hard-boiled eggs, tomatoes, asparagus, and crisp lettuce, all topped with a creamy Thousand Island-style dressing.

What kind of crabmeat should I use?

Dungeness crab is the most traditional choice if you can find it fresh, especially from November through June. But don’t worry if you can’t get it! Lump crabmeat or any grade above works beautifully for this salad since the pieces stay nice and chunky. Pasteurized crabmeat from the store is totally fine too – it lasts much longer and tastes great. Even imitation crab works in a pinch!

Can I make this salad ahead of time?

You bet! You can definitely prep some parts ahead. Steam your asparagus and boil your eggs up to a day before. The dressing keeps in the fridge for up to 4 days. Just wait to slice the avocado and assemble everything until right before serving so it stays fresh and pretty!

Is this salad healthy?

Absolutely! This salad is packed with protein from the crab and eggs, plus tons of fresh vegetables. At only 325 calories per serving, it’s also naturally gluten-free, dairy-free, and low in calories. You’re getting a complete, nutritious meal that tastes amazing!

I hope you love this classic Crab Louie as much as I do! It’s such a special salad that always makes any meal feel a little fancy. Let me know how yours turns out – I’d love to hear about your favorite variations or any fun twists you try!