Fish, Americas
Crab Louie salad
Crab Louie salad is a classic American composed salad from San Francisco, made with crab, avocado, tomatoes, hard boiled eggs, and asparagus, topped with a creamy pink dressing. It serves 4, takes 25 minutes, is very easy to make, and costs about €4.60 per serving. The key to success is making the Louie dressing ahead so the flavors have time to blend.
I'm serving you San Francisco's famous big salad, crab, avocado, and a pink dressing that makes the whole dish.
- Total time
- 25 min
- Difficulty
- Very easy
- Cost per person
- €4.60
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Spring, Summer
Crab Louie salad plays on contrasts, sweet flaky crab, creamy avocado, crisp iceberg lettuce and asparagus, all brought together by a pink dressing somewhere between mayonnaise and cocktail sauce. It's a hearty salad that works as a full meal, not just a light starter. The crab meat adds a gentle briny note that the dressing softens and rounds out.
This is the dish for a summer meal when you want something fresh without spending hours in the kitchen. It works just as well for a casual lunch with friends as for a light Sunday dinner, especially when tomatoes and asparagus are in season. Mon Chou suggests it for days when you want to impress without much effort, using ingredients that are easy to find.
The ingredients
Fish counter
- Crab meat, flaked 400 g
Dairy
- Eggs 4
- Thick sour cream 3 tbsp
Fruits and vegetables
- Tomatoes 4
- Avocado 2
- Green asparagus 300 g
- Iceberg lettuce 1
- Lemon 1
- Chives 1 sprigs
Pantry
- Mayonnaiseoften in the pantry 5 tbsp
- Ketchupoften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Shellfish, Eggs, Lactose
The step by step recipe
-
Hard boil the eggs, then cool them in cold water and peel them. 10 min
Drop them straight into ice water, the shell slips off in one go.
-
Cook the asparagus in salted water, then plunge them into ice water. 5 min
The ice water locks in their bright green color and keeps them crisp.
-
Mix the mayonnaise, sour cream, ketchup, lemon juice, and chives together to make the Louie dressing.
Taste before adding salt, the ketchup and mayonnaise are already salty.
-
Drain the crab by pressing it in a sieve, then shred the iceberg lettuce onto the plates.
Poorly drained crab waters down the dressing, press it firmly with the back of a spoon.
-
Arrange the crab, tomato wedges, sliced avocado, halved eggs, and asparagus on top, then drizzle with the dressing.
Slice the avocado at the last moment and squeeze some lemon over it to keep it green.
Our tips to get it right
- Dry the iceberg lettuce thoroughly after washing, leftover water at the bottom of the leaves will water down the dressing on the plate.
- Pick avocados that are ripe but still firm, they slice cleanly instead of mashing under the knife.
- Plate the salad on wide, chilled plates rather than tossing it in one big bowl, the crab and avocado hold their shape better that way.
The variations
- Swap the crab meat for peeled shrimp for an equally classic and more budget friendly version.
- For a vegetarian version, replace the crab with chickpeas or shredded hearts of palm, the dressing does all the flavor work.
- For a quicker version, skip cooking the asparagus and serve the salad with crunchy raw vegetables like cucumber or bell pepper instead.
What to serve it with
- Toasted white bread
- A glass of cold lemonade
- Cheese crackers
Storage
Keep the components separate in sealed containers in the fridge for up to 24 hours, the dressing keeps for 2 days on its own. Assemble the salad only right before serving, since avocado and lettuce don't hold up well once cut. This salad doesn't freeze well.
Questions about this dish
Can you use canned crab meat for this salad?
Yes, canned crab works well, just choose a good quality brand and drain it thoroughly. Press it in a sieve to remove excess water before mixing it with the other ingredients.
Can you make the Louie dressing ahead of time?
Yes, it's actually recommended. Make it an hour ahead, or up to a day in advance, and store it in a sealed jar in the fridge so the flavors have time to blend.
What can replace the sour cream in the dressing?
You can use thick Greek yogurt instead, it keeps the dressing creamy with a slightly tangier edge. Avoid runny yogurts, which would make the dressing too thin.
What ingredient really makes this recipe stand out?
It's the Louie dressing itself, the blend of mayonnaise, sour cream, and ketchup that gives the whole salad its pink color and signature taste. Without it, it's just a regular composed salad.
How long does it take to make a crab Louie salad?
Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a crab Louie salad?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a crab Louie salad cost?
About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains shellfish, eggs, lactose. Always check the labels of the products you buy.
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