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Crab Louie Salad

Crab Louie salad is a classic American dish that combines fresh Dungeness crab with crisp romaine lettuce, hard-boiled eggs, avocado, and a tangy Louie dressing. This salad balances textures and flavors with tender crab meat, creamy avocado, crispy bacon, and a zesty dressing, making it perfect for lunch or a light dinner.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large head romaine lettuce chopped
  • 1 pound fresh lump crab meat picked over for shells
  • 4 large eggs
  • 2 ripe avocados sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup celery diced
  • 8 strips bacon cooked and crumbled
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste
For the Louie Dressing
  • 3/4 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce like Tabasco
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced very fine
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Salad spinner
  • Measuring cups and spoons
  • Pot for boiling eggs

Method
 

  1. Bring a pot of water to a boil, then gently lower in the eggs and cook for exactly 8 minutes for jammy yolks. Immediately transfer the eggs to an ice bath and let sit for at least 2 minutes before peeling.
  2. While the eggs cook, spread your crab meat on a clean plate and carefully pick through to remove any bits of shell or cartilage. Keep the crab cold and gently toss with a pinch of salt and pepper just before serving.
  3. In a small bowl, whisk together mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce, and Dijon mustard until combined. Stir in minced garlic and season with salt and pepper to taste.
  4. Cook bacon until crispy by your preferred method (oven, skillet, or microwave). Drain on paper towels and crumble into bite-sized pieces.
  5. Wash and dry romaine lettuce thoroughly. Chop into bite-sized pieces and transfer to a large mixing bowl.
  6. Halve cherry tomatoes, dice celery, and thinly slice red onion. Set vegetables aside separately.
  7. Once eggs have cooled, peel gently under cool running water and slice into quarters or halves.
  8. Just before serving, cut avocados in half, remove the pit, scoop out the flesh, and slice thinly.
  9. Divide chopped romaine evenly among four plates or bowls. Arrange crab meat, eggs, avocado slices, tomatoes, celery, bacon, red onion, and parsley on top without tossing.
  10. Drizzle Louie dressing over each salad just before serving or let guests add their own. Serve immediately while lettuce is crisp and eggs are cool.

Notes

Keep all ingredients cold until assembly and dress salad just before serving to maintain crispness and prevent avocado browning. The salad is best enjoyed fresh and can be served with crusty bread and a chilled white wine for an elegant meal.