Crab Louie Salad

Francine Lizotte


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!


☆☆☆☆☆ 0 votes

2 servings
30 Min
No-Cook or Other



  • 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 large
    head iceberg lettuce, finely chopped
  • 1/4 large
    english cucumber, thinly sliced
  • 14-16 large
    cherry tomatoes, halved
  • 12 large
    shrimp or prawns, poached
  • 1/2 lb
    crab meat
  • 2 large
    free-run eggs, boiled, chilled, peeled and sliced
  • 1 large
    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 large
    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 >>>>

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