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Crab Louie

A summer salad, this Crab Louie recipe is perfect for celebrating Cancer season.
Servings: 6

Ingredients

Crab Louie Dressing

  • 2 Tbsp organic Ketchup
  • 2 tsp chili-garlic sauce
  • 1 cup Duke’s Mayonnaise
  • 1/2 tsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • pinch of ground cloves
  • 4 tsp sweet pickle relish
  • 3 tbsp minced shallots
  • 5 Tbsp half and half

For salad:

  • 1 bag iceberg lettuce
  • ½ bundle of asparagus blanched
  • 1 bundle of radishes sliced
  • ½ cucumber sliced
  • ½ bundle of scallions chopped
  • ½ pint of petite tomatoes sliced
  • 1 can black olives sliced
  • 1 avocado sliced
  • 3 hard-boiled eggs sliced
  • ½ pound Dungeness crab meat

Instructions

For salad dressing:

  • Combine all ingredients and mix thoroughly.
  • Refrigerate for at least 2 hours or overnight to let flavors blend.

To hard-boil eggs:

  • In a medium saucepan, covered eggs with cold water.
  • Bring water to a rolling boil over high heat, reduce heat to medium and simmer for 9 minutes.
  • Drain water and fill pan with cold water and allow eggs to cool, then peel and slice.

To blanch asparagus:

  • Fill a large sauce pan with water, and heat to a boil over medium-high heat.
  • Prepare asparagus by rinsing, drying with a paper towel and then cutting off bottom third of stalks (the woody part).
  • Place asparagus in boiling water for approximately 30 seconds to a minute until they turn bright green.
  • Remove from heat and strain out liquid.
  • Add a little salt before adding to salad.

To assemble salad:

  • Layer the ingredients in order listed in a large salad bowl.
  • To serve toss briefly to distribute layers evenly.
  • Top with dressing.