Crab Louie Salad is a classic American composed salad that became popular on the U.S. West Coast in the early 20th century. While its exact origin remains debated, the recipe is consistently celebrated for showcasing sweet, tender crab meat alongside crisp lettuce and a rich, creamy dressing. Although Dungeness crab is traditional, any good-quality lump crabmeat works well — in this version, jumbo lump Maryland crab gives the salad a luxurious texture and flavor.
What makes this recipe so popular
The appeal of Crab Louie lies in its elegant simplicity and contrasting textures. Each serving brings together delicate crabmeat, crunchy romaine hearts, slices of hard-cooked egg, steamed asparagus, ripe tomato wedges and thinly sliced cucumber. A scattering of fresh chives adds a bright, oniony finish. The salad is composed rather than tossed, so the presentation is visually striking and ideal for entertaining.
The dressing is a key element: a thick, creamy take on Thousand Island that balances sweet, tangy and savory notes. It combines mayonnaise with ketchup, horseradish for a little heat, Worcestershire for umami, Dijon-style mustard for depth and red wine vinegar for brightness. Finely chopped sweet onion and garlic add texture and aroma. The dressing is rich enough to complement the crab without overpowering it.
More Crab Recipes You’ll Love
Pasteurized or cooked crabmeat is versatile and keeps well in the refrigerator, making it handy for quick dinners or special-occasion meals. If you enjoy Crab Louie, try these reader favorites that pair wonderfully with lump crab:
- Crab-Stuffed Portobello Mushrooms: Large mushroom caps filled with a crab-cake style stuffing, finished with melted cheese. Serve as an appetizer or a light main with a small salad.
- Easy Crab Cakes (Baked or Fried): A straightforward crab cake recipe that crisps up beautifully in a skillet or oven. Minimal hands-on time delivers an impressive plate.
- Linguine with Crab: A light, elegant pasta with fresh tomatoes, scallions, white wine and butter tossed with linguine and lump crabmeat for a bright, seafood-forward main course.
Crab Louie Salad
By Lynne Webb
Crab Louie Salad is an iconic composed salad featuring crab, romaine, hard-cooked eggs, asparagus, tomatoes and a creamy dressing. It serves four and comes together quickly — prep time is about 20 minutes.
Prep: 20 mins · Total: 20 mins · Servings: 4
Ingredients
- 1 lb jumbo lump crabmeat
- Juice of 1 lemon
- Freshly ground black pepper, to taste
- 3 hearts of romaine lettuce (about 3/4 to 1 lb)
- 2 tablespoons fresh chives, chopped
- 4 hard-cooked eggs, sliced
- 2 medium tomatoes, cut into thin wedges
- 1 English cucumber, peeled and sliced
- 4 lemon wedges
- 12 spears asparagus, steamed until tender
For the dressing
- 1/4 cup ketchup
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1/4 cup red wine vinegar
- 3 tablespoons mayonnaise
- 1/4 cup vegetable oil
- 2 tablespoons sweet onion, very finely chopped
- 1 clove garlic, very finely chopped
- Freshly ground black pepper, to taste
Instructions
- Make the dressing first. In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, horseradish, red wine vinegar, mayonnaise and vegetable oil until smooth and creamy. Stir in the finely chopped sweet onion and garlic. Season with freshly ground black pepper to taste. Divide the dressing into four small serving bowls or reserve in a covered container until ready to serve.
- Prepare the crabmeat: place the lump crab in a bowl and check carefully for any stray bits of shell. Add the juice of one lemon and a few grinds of black pepper, then gently toss to combine. Keep the crab chilled until assembly.
- Prepare the lettuce: remove 16 of the outermost romaine leaves, wash and pat dry. Arrange four leaves in a spoke pattern on each plate. Wash and dry the remaining romaine, chop it roughly, and mound it in the center of each plate.
- Top the chopped romaine on each plate with an equal portion of the prepared crabmeat and sprinkle with chopped chives.
- Arrange the egg slices, tomato wedges, cucumber slices and steamed asparagus around the edges of the plate for a composed presentation. Serve each plate with a lemon wedge and a side of the creamy dressing.
Tips and Variations
For the best flavor and texture, use whole jumbo lump pieces when possible. If you prefer a lighter dressing, reduce the mayonnaise and replace half the oil with plain yogurt. Substitute Dungeness or Alaskan crab for a regional twist, or use canned lump crab in a pinch—just drain it well. To add extra color and crunch, toss in radish slices or substitute butter lettuce for a softer leaf.
Nutrition
Per serving (approximate): Calories 474; Total Fat 29 g; Cholesterol 305 mg; Sodium 884 mg; Carbohydrates 24 g; Fiber 6 g; Sugar 10 g; Protein 32 g. Nutrition information is automatically calculated and should be used as an approximation.