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Crab Louie Salad

Crab Louie

  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Snack/Appetizer



For the dressing:

  • 1 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and freshly ground pepper, to taste

For the salad:

  • 3/4 pound asparagus
  • 2 (6-ounce) romaine hearts, cut crosswise 1/2-inch thick
  • 1 medium seedless cucumber, peeled, thinly sliced
  • 4 large radishes, thinly sliced
  • 4 medium tomatoes, cut into wedges
  • 4 hard-boiled eggs, cut into wedges
  • 1 pound Dungeness crab meat


  1. In a small bowl, whisk together the mayonnaise, ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder. Salt and pepper, to taste. Let stand for 15 minutes.
  2. In a medium saucepan over high heat, bring salted water to a boil. Cook the asparagus until tender, about 3 minutes. Drain and allow to cool.
  3. On a serving platter, arrange the romaine lettuce, cucumber, radishes, tomatoes, eggs and asparagus. Top with large chunks of crab meat with dressing on the side.