Best 9 Crab Louie Salad Lettuce Cups Recipes

**Indulge in a Symphony of Flavors with Crab Louie Salad Lettuce Cups: A Culinary Journey of Freshness and Delight**

Embark on a culinary adventure with Crab Louie Salad Lettuce Cups, a tantalizing appetizer or light meal that bursts with vibrant flavors and textures. Featuring succulent crab meat, crisp lettuce cups, a creamy and tangy dressing, and a symphony of fresh vegetables, this dish is a true feast for the senses. Discover the perfect balance of sweet, savory, and tangy flavors as you dive into each bite. With easy-to-follow recipes for the crab salad, dressing, and lettuce cups, this dish is a breeze to prepare, making it ideal for busy weeknights or special occasions. Get ready to impress your guests or treat yourself to a delightful culinary experience with Crab Louie Salad Lettuce Cups.

Let's cook with our recipes!

CRAB LOUIE SALAD

Crab Louie Salad image

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Provided by sonjagroset

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 18

Ingredients

1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 lemon, cut into wedges

Steps:

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g

CRAB LOUIE SALAD

Crab Louie Salad image

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

Provided by Betsy Andrews

Categories Healthy Crab Salad Recipes

Time 45m

Number Of Ingredients 20

Ingredients

½ cup ketchup
½ cup mayonnaise
¼ cup minced yellow onion
1 clove garlic, minced
1 tablespoon dill pickle relish
2 teaspoons dried dill
1 teaspoon prepared horseradish
1 teaspoon lemon juice
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup sliced canned pitted black olives, rinsed
¼ cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving

Steps:

To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

Nutrition Facts : Calories 325 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 23 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 8 g

CRAB LOUIE SALAD LETTUCE CUPS

Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories Appetizer Christmas Salad Crab Avocado Capers Horseradish Lettuce Tomato New Year's Eve Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

Steps:

Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
Toss crabmeat and 1/2 cup dressing in a medium bowl.
Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
Do Ahead
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CRAB LOUIE LETTUCE WRAPS

Crab Louie Lettuce Wraps image

Party guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. - Michael Watz, Normal, Illinois

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 cup sour cream
1/2 cup sweet chili sauce
2 tablespoons minced fresh gingerroot
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 can (6 ounces) lump crabmeat, drained and squeezed dry
12 Bibb or Boston lettuce leaves
2 medium mangoes, peeled and thinly sliced
2 medium ripe avocados, peeled and thinly sliced
4 green onions, thinly sliced
1 medium carrot, shredded
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped if desired
2 tablespoons toasted sesame seeds

Steps:

In a small bowl, mix the first five ingredients. , To serve, place about 1 tablespoon crabmeat in each lettuce leaf. Top with remaining ingredients. Drizzle with some of the sauce. Serve with remaining sauce.

Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.

CRAB LOUIE SALAD

Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

Steps:

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

CRAB LOUIE SALAD

Crab Louie Salad image

Provided by Sandra Lee

Categories side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1/4 cup sweet relish
1/2 cup bacon and tomato twist mayonnaise
12 ounces imitation crabmeat
1 medium head green leaf lettuce, chopped
1 medium head iceberg lettuce, chopped
1 vine-ripened tomato, sliced into 8 wedges
1 can black olives (whole and pitted), drained
1 small green bell pepper, cored, seeded, and sliced into 1/4-inch rings
1 medium cucumber, sliced into 1/4-inch thick circles
2 hard-boiled eggs, peeled and quartered lengthwise

Steps:

In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center.

CRAB SALAD LETTUCE CUPS

Crab Salad Lettuce Cups image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 (6-ounce) tubs fresh lump crab meat from fish counter of your market
1 1/2 cups chili sauce
1 lemon, zested and juiced
1 tablespoon hot sauce, eyeball it
Handful chopped flat-leaf parsley
1 tablespoon Worcestershire sauce, eyeball it
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
1 large head iceberg lettuce, cut into 6 wedges

Steps:

Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce "cups". Spoon the salad into the crunchy pieces of iceberg as you eat.

CRAB LOUIS

Crab Louis image

This is a chilled salad invented by a Seattle chef-and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it's a bit elaborate, but it's wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It's almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.

Provided by Alex Guarnaschelli

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 scallions, minced
Kosher salt
2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
Kosher salt and freshly ground black pepper
1 small bunch chives, minced
1 head Bibb lettuce, leaves separated
1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
2 hard-boiled eggs, peeled and quartered
1 large lemon, sliced, for squeezing

Steps:

Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.

CRAB LOUIE SALAD

Crab Louie Salad image

This Recipe is the easiest Crab Louie Salad I have ever seen, and it tastes GREAT. You can Substitute Imitation Crab and the taste is still wonderful.

Provided by crestor69

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard-boiled eggs, chopped
1 head iceberg lettuce, chopped
10 ounces fresh picked dungeness crabmeat
1 avocado, peeled,pitted,and sliced lengthwise thinly
6 plum tomatoes, halved
1/2 lb asparagus spear, cooked

Steps:

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate.
Top with crab, avocado, tomatoes, and asparagus.
Drizzle with Louie dressing.

Tips:

For the freshest crab, look for live crabs or crabs that have been recently cooked and chilled.
Be sure to clean the crab thoroughly before using it in the salad.
If you are using canned crab, be sure to drain it well and flake it before adding it to the salad.
For a more flavorful salad, use a variety of lettuces, such as romaine, butterhead, and arugula.
Be sure to wash the lettuce thoroughly before using it in the salad.
For a creamy dressing, use a mayonnaise-based dressing.
If you prefer a lighter dressing, use a vinaigrette or a yogurt-based dressing.
Be sure to season the dressing to taste with salt, pepper, and other desired seasonings.
For a more colorful salad, add some chopped fresh herbs, such as chives, parsley, or dill.
Serve the salad immediately, or chill it for later.

Conclusion:

Crab Louie salad is a delicious and refreshing summer salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its combination of fresh crab, crisp lettuce, and creamy dressing, Crab Louie salad is sure to be a hit with everyone who tries it.