Crab Louie Salad with Homemade Louie Dressing

Crab Louie is one of those classic American salads that doesn't get nearly enough attention, and this version is everything it should be. It's piled high with sweet lump crab, jammy eggs, creamy avocado, and crisp vegetables. The bold, tangy Louie dressing made completely from scratch is what makes it so impressive and delicious. 

The Classic Crab Louie Salad

I've always loved a classic Crab Louie. It's one of those salads that has real history behind it. It's been around since the early 1900s and was a staple at West Coast seafood restaurants for decades. But over the years I've ordered enough versions of it to know that most of them fall short, usually because the dressing is flat or the salad is under seasoned. So I set out to make the version I actually wanted to eat, and this is it.

The homemade Louie dressing is the heart of this recipe. It's creamy, tangy, a little briny from the capers and relish, and bright from the fresh lemon. It's so good you'll be tempted to eat it with a spoon! Paired with sweet, tender lump crab, perfectly cooked eggs, sautéed asparagus, and a spread of fresh vegetables on a large platter, this salad is as stunning to look at as it is to eat.

Why You'll Love This Crab Louie Recipe

• Restaurant-quality at home: it looks impressive on a platter, like something that would be served at a high end seafood restaurant, and it tastes even better.
• The homemade Louie dressing: bold, creamy, tangy, and miles better than anything bottled.
• A complete meal: protein, healthy fats, vegetables, and greens all in one dish
• Great for entertaining: assemble on a large platter and let it be the centerpiece of your dinner.
• Completely customizable: swap or add vegetables based on what you have and what's in season. You really can't go wrong.

Ingredients

For the Salad:

• 1 lb lump crab meat
• 3–4 large eggs
• 5 cups chopped romaine lettuce or butter lettuce
• 1 large avocado
• 1 cup cherry tomatoes
• 3–4 medium cocktail cucumbers
• 4 small radishes
• 1 small red onion
• 2 tablespoon capers
• 1 large lemon
• 10 spears of asparagus
• Olive oil, to drizzle and finish
• Salt and pepper, to taste

For the Louie Dressing:

• ⅓ cup olive oil
• ¼ cup lemon juice, freshly squeezed
• Zest from 1 lemon
• ¼ cup mayonnaise
• ¼ cup plain Greek yogurt
• 3 tablespoon ketchup
• 1 tablespoon relish
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon capers, finely chopped
• 1–2 garlic cloves, grated or pressed
• ½ teaspoon each: sea salt, paprika, dried onion powder
• Ground black pepper, to taste

How to Make Crab Louie Salad

Step 1: Make the Louie Dressing

Pour the olive oil into a measuring cup. Zest the lemon first, then squeeze the juice in. Add the mayonnaise, Greek yogurt, ketchup, Dijon mustard, relish, finely chopped capers, Worcestershire sauce, salt, paprika, and onion powder. Grate or press the garlic cloves directly into the cup, then whisk everything together until smooth and well combined.

Cover and refrigerate the dressing until you're ready to serve. The dressing can be made up to a week ahead and stored in a sealed container in the fridge, and it gets better as it sits.

Step 2: Cook the Eggs

Place the eggs in a saucepan filled with cold water. Salt the water generously, then bring to a boil over medium-high heat. For soft-boiled eggs with a jammy yolk, set a timer for 6 minutes. For classic hard-boiled, go 9 minutes. Right when the timer goes off, transfer the eggs immediately into a bowl of ice water to stop the cooking process. Let them sit for at least 5 minutes before peeling. Set aside.

Step 3: Cook the Asparagus

Wash the asparagus and gently snap off the fibrous ends. They'll naturally break where the tough part ends. Heat about a tablespoon of olive oil in a medium pan over medium heat. Cook the asparagus until tender but still with a little bite. This will take about 3-5 minutes depending on thickness. Season with salt and pepper and set aside to cool to room temperature before assembling.

Step 4: Prep the Vegetables

Thinly slice the cucumbers, radishes, and red onion. Halve the cherry tomatoes. Cut the lemon into wedges. Slice the avocado into quarters, then into thin wedges. Squeeze a little lemon juice over the avocado immediately to prevent browning.

Step 5: Assemble the Salad

Use a large platter or plate for assembling; this salad is meant to be laid out, not tossed in a bowl. Spread the chopped lettuce around the edges and fill up the center. Lay the asparagus spears on either side of the platter. Scatter the cucumbers, radishes, cherry tomatoes, and red onion across the salad. Quarter the eggs and put them on top along with the avocado wedges and lemon wedges. Sprinkle the whole capers over everything. Finally, pile the lump crab meat right in the center since it's the star of the dish and should look like it. Give the dressing a final whisk and spoon it generously over the salad. Serve wutg extra dressing on the side.

Pro Tips for the Best Crab Louie Recipe

• Use the best crab you can find. Lump crab meat is the move here. It has big, sweet, tender pieces that hold their shape best on the platter. Imitation crab won't give you the same result, and canned crab is a distant third. If you're near a good seafood counter, fresh-picked lump crab is worth every penny for this recipe.
• Make the dressing ahead. The Louie dressing is even better after sitting in the fridge for a few hours or overnight. The flavors meld together and the garlic mellows out. If you're making this for a party or dinner, make the dressing the day before.
• Don't overdress the salad. Spoon the dressing generously, but keep in mind you want every element of this salad to shine. Serve extra on the side so everyone can add more at the table.
• Soft-boiled eggs over hard-boiled. Six minutes in boiling water gives you a jammy, slightly soft yolk that adds a richness to the salad that hard-boiled eggs just can't match. It's worth trying if you haven't before.
• Serve it cold. Make sure everything, from the crab, and vegetables to the eggs, is well chilled before assembling. A cold, crisp Crab Louie is far superior to one that's been sitting out.

How to Store Crab Louie Salad

Crab Louie is best assembled and eaten fresh. If you have components left over, store each element separately in the fridge:

• Dressing up to 1 week in a sealed container
• Cooked eggs up to 3 days, unpeeled in the fridge
• Cooked asparagus up to 3 days in an airtight container
• Crab meat up to 2 days if purchased fresh

Once assembled and dressed, the salad doesn't store well. The lettuce will wilt and the avocado will brown. Assemble only what you plan to eat.

Frequently Asked Questions

What is Crab Louie salad?

Crab Louie, sometimes called the "King of Salads," is a classic American composed salad made with crab meat, hard or soft-boiled eggs, tomatoes, and other fresh vegetables, served with a creamy, tangy Louie dressing. It originated on the West Coast in the early 1900s and has been a seafood restaurant staple ever since.

What is Louie dressing made of?

Traditional Louie dressing is a creamy, tangy sauce built on a mayonnaise base with ketchup, lemon juice, and various seasonings. This version adds Greek yogurt, Dijon mustard, Worcestershire, capers, relish, and fresh garlic for a dressing that's significantly more complex and flavorful than the basic version.

Can I use canned crab meat?

You can, but the quality difference is significant. Lump crab meat from the seafood counter (fresh or refrigerated), gives you the best texture and flavor. If canned is all that's available, drain it very well and pick through it carefully for any shell pieces.

What's the difference between soft-boiled and hard-boiled eggs for this salad?

Soft-boiled (6 minutes) gives you a slightly jammy, rich yolk. Hard-boiled (9 minutes) gives you a fully set yolk. Both work and it comes down to personal preference. The soft-boiled version adds a luxurious richness to the salad that's worth trying.

Can I make this salad ahead of time?

You can prep all the components ahead. Cook the eggs, make the dressing, prep the vegetables, cook the asparagus. You'll want to assemble right before serving. Once dressed, the salad doesn't hold well.

Is Crab Louie gluten-free?

This recipe is naturally gluten-free. Just double-check your Worcestershire sauce label as some brands contain small amounts of gluten.

Salad Recipes to Try Next

• Matthew McConaughey tuna salad
• Taco salad with catalina dressing
• Corn salad with chili cheese Fritos
• Cucumber and carrot salad
• Crispy chicken caesar salad

Continue to Content

Yield: 2 servings

Crab Louie Salad with Homemade Louie Dressing

Print

Crab Louie is one of those classic American salads that doesn't get nearly enough attention, and this version is everything it should be. It's piled high with sweet lump crab, jammy eggs, creamy avocado, and crisp vegetables. The bold, tangy Louie dressing made completely from scratch is what makes it so impressive and delicious. 

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Ingredients

Salad:

• 1 lb lump crab meat
• 3–4 large eggs
• 5 cups chopped romaine lettuce or butter lettuce
• 1 large avocado
• 1 cup cherry tomatoes
• 3–4 medium cocktail cucumbers
• 4 small radishes
• 1 small red onion
• 2 tablespoon capers
• 1 large lemon
• 10 spears of asparagus
• Olive oil, to drizzle and finish
• Salt and pepper, to taste

Louie Dressing:

• ⅓ cup olive oil
• ¼ cup lemon juice, freshly squeezed
• Zest from 1 lemon
• ¼ cup mayonnaise
• ¼ cup plain Greek yogurt
• 3 tablespoon ketchup
• 1 tablespoon relish
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon capers, finely chopped
• 1–2 garlic cloves, grated or pressed
• ½ teaspoon each: sea salt, paprika, dried onion powder
• Ground black pepper, to taste

Instructions

1. Pour the olive oil into a measuring cup. Zest the lemon first, then squeeze the juice into the cup.

2. Next, add in the mayonnaise, ketchup, mustard, relish, chopped capers, Worcestershire sauce, salt, pepper, paprika, and onion powder.

3. Grate or press the garlic cloves, then whisk everything together. Cover and set aside the dressing until ready to serve. Dressing can be kept refrigerated for up to 1 week. Keep it in a well-sealed container.

4. Place the eggs into a saucepan filled with cold water. Salt the water generously, then bring the eggs to a boil over medium-high heat.

5. Set a time for 6 minutes for soft-boiled eggs, or 9 minutes for hard-boiled eggs. Immediately after cooking, remove the eggs into a bowl filled with ice to stop the cooking process. Once the eggs are cooked, peel them and set aside.

6. Wash the asparagus, then gently snap off the fibrous ends of each asparagus spear.

7. In a medium pan add about a tablespoon of oil and turn to medium heat. Cook the asparagus until tender but still with a little bit of a bite. Season with salt and pepper and set aside to cool. 

8. Thinly slice the cucumbers and radish. Cut the cherry tomatoes in half. Slice the lemon into wedges, too. Thinly slice the red onion.

9. Slice the avocado into quarters, then in half again to create thin wedges. Squeeze lemon juice over the avocado to keep it from browning.

10. Use a large platter to assemble the salad. First, spread the lettuce along the edges, then fill up the center.

11. Place the asparagus on either side of the platter. Sprinkle and spread the cucumbers, radishes, tomatoes, and red onion throughout the salad.

12. Quarter the eggs and add them on top, along with avocado and lemon wedges. Sprinkle the whole capers over the salad.

13. Add the shelled crab into the center of the salad. Give the dressing one last mix and spoon it over the salad generously. Serve extra salad dressing on the side.

Notes

• Use fresh lump crab meat for the best flavor and texture.

• The dressing can be made up to 1 week ahead — it gets better as it sits.
• Assemble only what you plan to eat; dressed salad doesn't store well.
• Soft-boiled eggs (6 minutes) give a jammy yolk that adds richness to the salad

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1190Total Fat: 82gSaturated Fat: 12gUnsaturated Fat: 70gCholesterol: 230mgSodium: 2233mgCarbohydrates: 71gFiber: 30gSugar: 29gProtein: 65g