Best 8 New Crab Louis Recipes

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**Crab Louis: A Classic Seafood Salad with a Modern Twist**

Crab Louis is a classic seafood salad that combines succulent crab meat with a variety of fresh vegetables, a tangy dressing, and a sprinkling of hard-boiled eggs. This dish is often served as an appetizer or main course and is a popular choice for summer gatherings and seafood buffets. Our collection of Crab Louis recipes offers a variety of takes on this timeless dish, from traditional to modern and everything in between. Whether you're a fan of the classic mayonnaise-based dressing or prefer a lighter vinaigrette, we have a recipe that will satisfy your cravings. So, gather your ingredients, grab your apron, and let's dive into the delicious world of Crab Louis!

Let's cook with our recipes!

CRAB LOUIS



Crab Louis image

"I make this salad when it's hot outside and we're looking for something quick and simple for dinner," says Gail VanGundy. The Parker, Colorado cook likes to serve hers with butter crackers.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

2 cups spring mix salad greens
1 can (6 ounces) lump crabmeat, drained
2 medium tomatoes, quartered
2 hard-boiled large eggs, cut into wedges
6 pitted ripe olives
3 tablespoons chili sauce
2 tablespoons mayonnaise
1/2 teaspoon finely chopped onion
1/4 teaspoon sugar
1/8 teaspoon Worcestershire sauce

Steps:

  • Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.

Nutrition Facts : Calories 288 calories, Fat 13g fat (3g saturated fat), Cholesterol 293mg cholesterol, Sodium 950mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.

CRAB LOUIS



Crab Louis image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt

Steps:

  • On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

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

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 LOUIS



Crab Louis image

We've used this recipe for years. Everyone loves it. You can make this with Alaskan king crab or with shrimp.

Provided by lazyme

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

15 ounces crabmeat
4 tomatoes, quartered
4 hard-boiled eggs, quartered
4 cups salad greens
3/4 cup chili sauce
1/2 cup mayonnaise
1 teaspoon instant onion
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt, to taste

Steps:

  • Dressing:.
  • Mix all ingredients. Cover and chill 30 minutes.
  • Drain crabmeat. Chill. Arrange crab, tomatoes, and eggs on greens. Serve with dressing and lemon wedges, if desired.

Nutrition Facts : Calories 369.9, Fat 17.9, SaturatedFat 4, Cholesterol 267.6, Sodium 1488.1, Carbohydrate 22.3, Fiber 3.7, Sugar 7.8, Protein 30.1

CRAB LOUIS



Crab Louis image

Provided by Julia Reed

Categories     easy, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 13

1 cup mayonnaise
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green bell pepper
1/4 cup chopped scallions
2 tablespoons fresh lemon juice
1/4 cup heavy cream, whipped
Salt and pepper to taste
Cayenne pepper to taste
6 cups shredded lettuce
3 cups jumbo lump crabmeat
3 ripe plum tomatoes, quartered
3 hard-boiled eggs, quartered

Steps:

  • Combine the mayonnaise, chili sauce, Worcestershire, green pepper, scallions and lemon juice in a medium bowl and whisk until blended. Fold in the whipped cream and season with the salt, pepper and cayenne.
  • Line a shallow salad bowl with shredded lettuce and mound crabmeat on top. Spoon dressing over the crab. Garnish with tomatoes and hard-boiled eggs.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 52 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1194 milligrams, Sugar 5 grams, TransFat 0 grams

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ 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

Steps:

  • 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.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • 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.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

CRAB LOUIS



Crab Louis image

Categories     No-Cook     Crab     Spring     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

For dressing
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

Steps:

  • Make dressing:
  • Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
  • Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

SHRIMP OR CRAB LOUIS



Shrimp or Crab Louis image

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)

Provided by Kittencalrecipezazz

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs cooked small shrimp or 2 lbs crab
coarsley shredded lettuce leaf
chopped tomato
4 -8 hard-boiled eggs
4 large lemon wedges
salt and pepper
1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2 -3 tablespoons minced green olives
2 -4 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
salt and pepper

Steps:

  • Whisk all dressing ingredients together and season with salt and pepper.
  • Prepare four large bowls.
  • Divide the shredded lettuce in the bowls.
  • Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
  • Pass the dressing on the side.
  • Delicious!

Tips:

  • Choose Fresh Crab Meat: Use high-quality crab meat for the best flavor. Fresh or frozen crab meat works well.
  • Cook the Crab Meat Properly: If using fresh crab meat, steam or boil it until cooked through. If using frozen crab meat, thaw it thoroughly before cooking.
  • Chill the Salad Before Serving: This allows the flavors to meld and the salad to become more refreshing.
  • Use High-Quality Ingredients: The better the quality of your ingredients, the better your salad will taste. Use fresh vegetables, herbs, and a good quality mayonnaise.
  • Serve with a Variety of Garnishes: Crab Louis is traditionally served with hard-boiled eggs, asparagus, tomatoes, and avocado. However, you can also add other garnishes such as cucumber, radish, or croutons.

Conclusion:

Crab Louis is a classic seafood salad that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh crab meat, crisp vegetables, and a tangy dressing, Crab Louis is a surefire hit at any gathering. Whether you are a seafood lover or just looking for a new and exciting salad recipe, Crab Louis is a great option. It is a delicious, healthy, and easy-to-make dish that everyone will enjoy. Give it a try today!

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