Crab Louie Salad

How to Make Crab Louie Salad

1. 1

   Step 1: Make the Louie dressing

   In a small bowl whisk together the mayonnaise, chili sauce (or ketchup), fresh lemon juice, and Worcestershire until smooth and glossy. Taste and adjust with a little more lemon for brightness or a pinch of salt and pepper; set aside in the refrigerator to chill while you prepare the salad.

   For this step

   • 1/2 cupMayonnaise
   • 1/8 cupChili sauce or ketchup
   • 1/8 cupFresh lemon juice
   • 1 teaspoonWorcestershire sauce
   • 1 pinchPepper
   
2. 2

   Step 2: Prepare the greens and vegetables

   Tear the romaine into bite-sized pieces and place in a large salad bowl or arrange on individual plates. Thinly slice the cucumber and halve the cherry tomatoes, then scatter them over the lettuce.

   For this step

   • 6 cupsRomaine lettuce (or Boston/butter lettuce), torn
   • 1 smallEnglish cucumber, thinly sliced
   • 1 cupCherry tomatoes, halved
   
3. 3

   Step 3: Cook and slice the eggs

   If you don't already have hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a gentle boil, then turn off heat and cover for 9–10 minutes; transfer to an ice bath and peel. Slice each egg in half or quarters and set aside for plating.

   For this step

   • 4 largeLarge eggs, hard-boiled
   
4. 4

   Step 4: Assemble with crab and avocado

   Gently pat the lump crab to remove excess moisture and arrange generous portions atop the greens. Fan sliced avocado around the crab and tuck the sliced eggs among the salad components for a composed, classic look.

   For this step

   • 12 ozLump crab meat (picked, chilled)
   • 1 mediumRipe avocado, sliced
   
5. 5

   Step 5: Dress and finish

   Drizzle the chilled Louie dressing over the salads or serve on the side for guests to add themselves. Finish with a sprinkle of cracked black pepper and serve immediately so the lettuce stays crisp and the flavors remain bright.
   

1. In a small bowl whisk together the mayonnaise, chili sauce (or ketchup), fresh lemon juice, and Worcestershire until smooth and glossy. Taste and adjust with a little more lemon for brightness or a pinch of salt and pepper; set aside in the refrigerator to chill while you prepare the salad.
2. Tear the romaine into bite-sized pieces and place in a large salad bowl or arrange on individual plates. Thinly slice the cucumber and halve the cherry tomatoes, then scatter them over the lettuce.
3. If you don't already have hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a gentle boil, then turn off heat and cover for 9–10 minutes; transfer to an ice bath and peel. Slice each egg in half or quarters and set aside for plating.
4. Gently pat the lump crab to remove excess moisture and arrange generous portions atop the greens. Fan sliced avocado around the crab and tuck the sliced eggs among the salad components for a composed, classic look.
5. Drizzle the chilled Louie dressing over the salads or serve on the side for guests to add themselves. Finish with a sprinkle of cracked black pepper and serve immediately so the lettuce stays crisp and the flavors remain bright.