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crab louie salad served on white plate

Crab Louie Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
This is an easy recipe for crab salad with avocado and hard boiled eggs, tossed with a tangy spicy dressing.

Ingredients

  • 1/2 pound lump crab meat (Note 1)
  • 1 romaine lettuce heart, cut lengthwise in half then crosswise into 1/2 inch wide strips (Note 2)
  • 3 hard boiled eggs, 2 cut into wedges and 1 chopped
  • 1 large roma tomato, chopped
  • 1 large avocado, chopped

Louie Dressing (Note 3):

Instructions

  • Assemble Salad: Arrange bed of lettuce on two salad plates, and top with crab, egg, tomato, and avocado. Stir together all dressing ingredients in bowl until smooth, then drizzle over salads. Serve (Notes 5-6).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 830 (75% from fat)  
Total Fat 70g 107%
   Saturated Fat 8g 41%
Cholesterol 420mg 140%
Sodium 1870mg 78%
Net Carb 7g  
Total Carb 16g 5%
   Dietary Fiber 9g 36%
   Sugars 5.5g  
Protein 35g  
Vitamin A 183% · Vitamin C 27% · Calcium 25% · Iron 23%

PHOTOS

crab louie salad served on white plate
mixing louie dressing for crab salad
overhead view of crab louie salad
closeup view of crab louie salad

NOTES & TIPS

(1) Crab. You can use fresh crab meat, canned lump crab, imitation crab, or other seafood. If you use canned meat, note that the weight listed on the can usually includes the packaged water, which could be up to half of the weight of the entire can. So if you buy an 8 ounce can of lump crab, it might only contains 4 ounces of meat, so you’ll need 2 of those cans for this recipe. Make sure to thoroughly drain the crab meat before assembling the salad, or the dressing will get watered down by the excess liquid.
(2) Romaine Lettuce. Each heart weighs about 5 ounces. A salad spinner is recommended for removing excess moisture from the lettuce.
(3) Louie Dressing. This tastes like a spiced-up Thousand Island dressing. Adjust to your liking; swap the ketchup for shrimp cocktail sauce, or add a dash of your favorite hot sauce. Essentially, you want a creamy orange sauce that's both spicy and tangy. If you don't want to make your own sauce, you can substitute with store-bought Thousand Island or Green Goddess dressing.
(4) Ketchup. I use Heinz sugar free ketchup.
(5) Serving. Serve promptly, or cover and refrigerate up to 24 hours in advance. Keep the dressing separate and the avocado uncut until just prior to serving. This salad pairs well with low carb crackers, tomato basil soup, or a citrus dessert like lemon posset.
(6) Adjusting Serving Size. This recipe makes 2 salads, each of which is large enough to be a main dish. If you're looking for a smaller salad, divide this recipe among 3 salad plates.