Dungeness Crab Louie Salad
A composed salad of chilled Dungeness crab, hard-boiled eggs, tomato, and avocado with a tangy Louie dressing.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 26
- carbs
- 10
- protein
- 24
- calories
- 360
Instructions
- 1
Chop the romaine lettuce. Divide it among four plates or spread it across one large platter.
- 2
Whisk the mayonnaise, chili sauce, Worcestershire sauce, and a squeeze of lemon juice in a bowl.
- 3
Arrange the hard-boiled egg wedges, sliced tomato, and sliced avocado over the lettuce.
- 4
Mound the Dungeness crab meat right in the center of each plate.
- 5
Drizzle the Louie dressing generously over the top of the salad.
- 6
Finish with a final squeeze of lemon juice and cracked black pepper.
Chef's tips
Keep the crab in the refrigerator until right before you serve it. Pick through the crab meat carefully to find and remove any bits of shell.
Storage
Best assembled just before serving; store components separately if prepping ahead.
Reheating
This dish is served cold and should not be reheated.
Common mistakes to avoid
- •Adding too much dressing, which covers up the delicate crab flavor.
- •Using warm crab meat instead of serving it crisp and chilled.
Serving suggestions
Cooked Dungeness Crab Louie Salad?
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