Real Recipes From Real Home Cooks ®

crab louie salad

Recipe by
Francine Lizotte
Surrey South, BC

With seafood, eggs, fresh vegetables, bacon topped with a delicious homemade dressing, this salad is a meal on its own!If you've never had one before, you've just got to have it!

yield 2 servings
prep time 30 Min
method No-Cook or Other

Ingredients For crab louie salad

  • 1/3 c
    mayonnaise, such as hellmann's®
  • 1/3 c
    light sour cream
  • 1 1/2 Tbsp
    chili sauce
  • 1 Tbsp
  • 1/4 tsp
    worcestershire sauce
  • 2 tsp
    sweet relish
  • 1/4 tsp
    hot paprika
  • 1/2 lg
    head iceberg lettuce, finely chopped
  • 1/4 lg
    english cucumber, thinly sliced
  • 14-16 lg
    cherry tomatoes, halved
  • 12 lg
    shrimp or prawns, poached
  • 1/2 lb
    crab meat
  • 2 lg
    free-run eggs, boiled, chilled, peeled and sliced
  • 1 lg
    ripe avocado, pitted, peeled and sliced
  • 2 slice
    bacon, cooked and finely chopped
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 lg
    lemon wedges, for garnish
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make crab louie salad

  • 1
    In a small bowl, mix all the dressing ingredients together. Cover and transfer to the fridge until ready to serve.
  • 2
    Evenly divide lettuce, cucumber, tomatoes, prawns, crab, eggs and avocado between 2 plates; sprinkle bacon evenly and black pepper. Spoon dressing into small individual bowls. Garnish with lemon wedges and sprinkle parsley on top.
  • 3
    Note: To poach, in a medium pot combine together water, 1 lemon quartered, 1 tsp. whole peppercorn and 2 whole large cloves of garlic; bring to a boil. Add prawns/shrimp and cook for only 1 minutes 15 seconds. Remove quickly and using a spider strainer, transfer into an ice bath.
  • 4
    To view this recipe on YouTube, click on this link >>>>