Crab Louie Salad

Crab Louie Salad

Originating from the west coast, this is a perfect summer salad, complete with asparagus and crab. And, of course, signature hard-boiled eggs!
Course Appetizer, Dinner, Salad
Cuisine American
Servings 4



  • 2 cups Crab Meat, cooked and shredded
  • 2 Heads Iceberg Lettuce
  • 1 Avocado
  • 20 Stalks Asparagus, steamed
  • 4 Baby Cucumbers, sliced
  • 4 Utopihen Eggs, hard-boiled
  • 4 Radishes, thinly sliced
  • 16 Cherry Tomatoes, cut in half
  • 1/4 cup Sliced Red Onion
  • 1 Lemon, cut in wedges


  • 1/4 cup Cocktail Sauce
  • 2 tbsp Mayo
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tbsp Minced Shallot
  • 1 Clove Garlic
  • 1 tsp Dijon Mustard
  • 1 tsp Horseradish, optional
  • 1 tsp Lemon Juice
  • 1/2 tsp Granulated Sugar
  • Pinch Pepper



  • Whisk together all ingredients until dressing is formed.


  • Cut lettuce into 4 equal portions and arrange on plates.
  • Place 1/2 cup of crab in the center of each salad.
  • Peel and slive avocado into 12 slices, arrange evenly onto plates.
  • Arrange vegetables on plates around the crab.
  • Cut eggs in half and arrange 2 halves on each plate.
  • Sprinkle with salt and pepper to taste.
  • Drizzle each salad with dressing.


Eggs: Prepare an ice bath by adding ice and water to a large bowl. To hard boil your eggs, bring a large pot of water to a boil. Lower heat to a gentle rolling boil. Gently place the eggs into boiling water and cook for 7-8 minutes. Once done, place eggs in the ice bath to their cooking and to cool them off. Let them stay in the ice bath for a minimum of 5 minutes. Peel and serve per instructions. 
Asparagus: Prepare an ice bath by adding ice and water to a large bowl. Fill a medium pan with 2 inches of water and place steamer tray inside the pan. Place asparagus onto steamer tray. Once the water boils, cover pan with lid and steam for 3 minutes. Once done, use tongs and place asparagus into ice bath for 5 minutes minimum. 

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