Crab Louie Salad
Looking for a fresh and flavorful summer meal? This classic Crab Louie Salad is loaded with tender crab, crisp iceberg lettuce, creamy avocado, fresh asparagus, cucumbers, radishes, and juicy tomatoes, all topped with Utopihen hard-boiled eggs. Drizzle it with a tangy homemade Louie dressing and a squeeze of lemon for a light, colorful meal that’s perfect for a warm summer day.
Prep Time
30 Mins
Cook Time
15 Mins
Serves
4
Ingredients
Salad:
- 2 cups crab meat, cooked and shredded
- 2 heads of iceberg lettuce
- 1 avocado
- 20 stalks of asparagus, steamed
- 4 baby cucumbers, sliced
- 4 Large Utopihen Eggs, hard boiled
- 4 radishes, sliced thinly
- 16 cherry tomatoes cut in half
- 1/4 cup sliced red onion
- 4 lemon wedges
Dressing:
- 1/4 cup cocktail sauce
- 2 Tablespoons mayonaise
- 2 Tablespoons extra virgin olive oil
- 1/2 Tablespoon minced shallot
- 1 clove pressed garlic
- 1 teaspoon dijon mustard
- 1 teaspoon horseradish (optional)
- 1 teaspoon lemon juice
- 1/2 teaspoon granulated sugar
- Pinch of pepper
Preparation
Dressing:
- Whisk all ingredients together until dressing is formed.
Salad:
- Cut lettuce into 4 equal portions and arrange on plates.
- Place 1/2 cup of crab in the center of each salad.
- Peel and slice 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.
Notes:
*Eggs: Prepare an ice bath by adding ice and water to a large bowl. To hard boil your eggs, bring 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 stop them from 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 medium pan with 2 inches of water and place steamer tray inside pan. Place asparagus onto steamer tray. Once water to boils cover pan with a lid and steam for 3 minutes. Once done, use tongs and place asparagus into ice bath for 5 minutes minimum.
