This crab Louie salad recipe is made with sweet lump crab, jammy eggs, buttery avocado, crisp vegetables, and a bold, tangy Louie dressing made completely from scratch.
WHY YOU'LL LOVE THIS CRAB LOUIE
The homemade crab Louie salad dressing is bold, creamy, tangy, and miles better than anything bottled.
INGREDIENTS
For this salad, you need: Lump crab, Eggs, Romaine lettuce, Avocado, Cherry tomatoes, Cocktail cucumbers, Radishes, Red onion, Capers, Lemon, Asparagus, Olive oil
Add the dressing ingredients to a small bowl and whisk to combine. Cover and refrigerate until ready to serve.
STEP 1: MAKE THE LOUIE DRESSING
STEP 2: COOK THE EGGS
Place the eggs in a saucepan filled with cold water. Salt the water generously, then bring to a boil. For classic hard-boiled eggs, cook for 9 minutes.
STEP 3: COOK THE ASPARAGUS
Wash the asparagus and trim the fibrous ends. Heat olive oil in a medium pan. Cook the asparagus until tender but still with a little bite, about 3 to 5 minutes
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
STEP 5: ASSEMBLE THE SALAD
Using a large platter, add the lettuce. Scatter the asparagus, vegetables, avocado, and egg. Pile the lump crab meat in the center. Drizzle the dressing over everything.
STORAGE TIPS
Crab Louie is best assembled and eaten fresh. If you have components left over, store each element separately in the fridge.
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