Best 6 Crab Louis Salad Recipes

Indulge in the delightful Crab Louis Salad, a classic dish that combines succulent crab meat with a symphony of crisp vegetables, tangy dressing, and a sprinkle of paprika. This iconic salad is a symphony of flavors and textures, featuring fresh lettuce, juicy tomatoes, crunchy cucumbers, and hard-boiled eggs, all tossed in a zesty mayonnaise-based dressing. Savor the delicate sweetness of crab meat, perfectly complemented by the briny tang of capers and the subtle crunch of red onion. The Crab Louis Salad is not only a feast for the taste buds but also a visually stunning dish, garnished with a sprinkling of paprika and a twist of lemon, adding a pop of color and a burst of citrusy freshness. With variations including adding avocado or asparagus, this versatile salad offers a customizable culinary experience. Dive into the world of Crab Louis Salad and embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MOCK CRAB LOUIS SALAD

Mock Crab Louis Salad image

"Come spring, I like a meal that doesn't involve turning on the stove," pens Alice Cibulka of Sun City, Arizona. "This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 13

Ingredients

1/4 cup frozen peas, thawed and patted dry
3/4 cup cubed imitation crabmeat
2 tablespoons chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
3 tablespoons mayonnaise
1 teaspoon ketchup
1/4 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
Dash salt and pepper
2 lettuce leaves
1/2 hard-boiled large egg, cut into wedges
1/2 medium tomato, chopped

Steps:

In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato.

Nutrition Facts :

LOUIS CRAB-SALAD DRESSING

Louis Crab-Salad Dressing image

Provided by Paul Prudhomme

Categories easy, condiments, salads and dressings

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup fresh mayonnaise
1/4 cup heavy cream
3 tablespoons bottled chili sauce or ketchup
1/4 cup finely chopped green peppers
1/4 cup finely chopped scallions or green onions, green part and all
2 tablespoons finely chopped pimento-stuffed green olives
2 teaspoons freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Put mayonnaise in mixing bowl.
Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
Serve with cold crab or other cold seafood.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 58 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 3 grams

CRAB LOUIS SALAD

Crab Louis Salad image

Make and share this Crab Louis Salad recipe from Food.com.

Provided by Jeff Hixson

Categories Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

base of prepared salad greens
2 cups cold cooked crabmeat, chunks (can substitute shrimp or lobster)
3 hard-boiled eggs
3/4 cup black olives
1 cup mayonnaise
1/2 cup light cream
1/4 cup chili sauce
1/4 cup chopped scallion
1/4 cup chopped green pepper
2 tablespoons chopped green olives
1/2 lemon, juice of
salt and pepper

Steps:

Prepare lettuce and line a shallow serving dish with greens.
Make dressing by combining ingredients in order given and toss with crabmeat.
Spoon crabmeat onto lettuce.
Garnish with sliced eggs and olives.
Salt and pepper to taste.

Nutrition Facts : Calories 349.2, Fat 26.4, SaturatedFat 10.6, Cholesterol 319.4, Sodium 1077.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.6, Protein 12.8

CRAB LOUIS SALAD

CRAB LOUIS SALAD image

Categories Salad Shellfish

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 heads butter leaf lettuce, shredded
1 1/2 lb cooked lump crab meat
4 eggs, hard-boiled, peeled and quartered
2 tomatoes, chopped
2 avocado, pitted, peeled and sliced
1 fennel bulb, thinly sliced
1 carrot, peeled and finely julienned
DRESSING
1 cup nonfat plain Greek yogurt
1/2 cup low-fat buttermilk
1/4 cup chile sauce (harissa or sambal oelek)
2 tbsp grated onion
1 clove garlic, minced
2 tbsp finely chopped fresh parsley
1/2 tsp ground cayenne pepper
1/4 tsp sea salt

Steps:

1.Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside. 2.Place lettuce on a large platter or divide among 4 individual serving plates. Top with crab, eggs, tomatoes, avocado, fennel and carrot, dividing evenly. Serve dressing alongside

CRAB & SHRIMP LOUIS SALAD

Crab & Shrimp Louis Salad image

One of my favorite salads!

Provided by Penny Hall

Categories Other Salads

Time 15m

Number Of Ingredients 13

Ingredients

4 eggs
1 head iceberg lettuce, shredded
1/4 cucumber, thinly sliced
1/2 lb crabmeat
1 avocado - peeled, pitted and sliced
8 oz cooked shrimp
8 cherry tomatoes, halved
2/3 c mayonnaise
1/3 c hot chile sauce
2 Tbsp sweet pickle relish
salt and pepper to taste
1 Tbsp chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

1. 4 eggs 1 head iceberg lettuce, shredded 1/4 cucumber, thinly sliced 1/2 pound crabmeat 8 ounces cooked shrimp 1 avocado - peeled, pitted and sliced 8 cherry tomatoes, halved 2/3 cup mayonnaise 1/3 cup hot chile sauce 2 tablespoons sweet pickle relish salt and pepper to taste 1 tablespoon chopped fresh parsley 1 lemon - cut into wedges, for garnish
2. Directions 1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. 3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

MOCK CRAB LOUIS SALAD FOR TWO

Mock Crab Louis Salad for Two image

Found the original recipe in Cooking for Two Magazine by Alice Cibulka. I have added a few ingredients and it is a quick and easy refreshing salad for two! I serve on lettuce leaves or serve on chopped lettuce. This along with some bread makes a light and delicious lunch or dinner. Chill time is cooking time.

Provided by mama smurf

Categories Crab

Time 16m

Yield 1-2 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup frozen peas, thawed
3/4 cup imitation crabmeat, cubed
2 tablespoons celery, finely chopped
2 tablespoons onions, finely chopped
1 1/2 tbls.green pepper, finely chopped
3 tablespoons mayonnaise
1 teaspoon ketchup
1/4 teaspoon horseradish
1/4 teaspoon Worcestershire sauce
1/8 teaspoon lemon pepper
1/8 teaspoon krazy salt
1 egg, hard boiled cut in forths
1 tomatoes, chopped

Steps:

In a bowl, combine the peas, crab, celery, onion and green pepper.
Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, Krazy salt and lemon pepper.
Pour the mixture over the crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Serve on lettuce and top with hard cooked egg and tomato.

Tips:

Use fresh crab meat for the best flavor. If you're using frozen crab meat, be sure to thaw it completely before using.
If you don't have any tarragon vinegar on hand, you can substitute white wine vinegar or lemon juice.
Be careful not to overcook the asparagus. It should be tender-crisp, not mushy.
If you're using canned artichoke hearts, be sure to rinse them well before using. You can also use fresh artichoke hearts, but they will need to be cooked before adding them to the salad.
Feel free to add other vegetables to the salad, such as chopped celery, cucumber, or bell pepper.

Conclusion:

Crab Louis salad is a delicious and refreshing seafood salad that is perfect for a summer lunch or dinner. It's also a great way to use up leftover crab meat. With its combination of fresh crab, crisp vegetables, and tangy dressing, Crab Louis salad is sure to be a hit with everyone at your table.