Hey, What’s Cookin’?
Crab Louie Salad is actually a very old, classic American salad that originated on the West coast in the early 1900’s. It’s been around for over a century because it’s just that good! It’s a fabulous chilled seafood salad full of protein and fresh, crunchy veggies. It makes a terrific lunch or dinner on a hot day, and is fancy enough to serve to guests.
While lump crab meat can be very expensive, canned crabmeat is a very affordable and acceptable alternative.
Arranging the salad on the platter gives you a chance to exercise your creativity and make an impressive display. We “eat with our eyes” before we take a single bite, so make your Crab Louie salad look as delicious as you know it will be!
Crab Louie Salad
Adapted from: various internet recipes
Makes: 4 servings
- 1/2 cup organic or homemade mayonnaise
- 2 tbsp chili sauce or ketchup
- 1 tbsp sweet pickle relish
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp each salt and freshly ground black pepper
- 1 bunch asparagus, trimmed and cut into 2-inch lengths
- 1 (5 oz) pkg salad greens (baby spinach, baby kale, chopped romaine, etc)
- 2 cups cherry tomatoes, halved
- 4 hard-boiled eggs, cut into quarters
- 2 6-oz cans crabmeat, drained
- 1 cup celery, thinly sliced
- 1 avocado, sliced
- 1 cup English cucumber, sliced
- In a medium bowl, stir together all the dressing ingredients. Cover with plastic wrap and set in the refrigerator.
- Place the asparagus in a microwave-safe baking dish with ¼ cup water. Cover with vented plastic and microwave 3 min. until tender. Drain and let cool slightly.
- When you are ready to eat, arrange the salad greens on a large platter. Top with the asparagus, tomatoes, eggs, crab, celery, avocado, and cucumber. Artistically spoon or drizzle some dressing over the Crab Louie Salad and serve. Pass any extra dressing.
Notes: Don’t like crab? Substitute chilled cooked shrimp!