Crab Louie
Recipe type: salad
Cuisine: Northwest American
Prep time: 
Total time: 
Serves: 3
For the dressing:
  • ¾ cup mayonnaise
  • juice of 1½ lemons (about 4 Tbsp.)
  • 2-3 Tbsp. chili sauce OR substitute equal amount of ketchup plus large pinch (about ⅛ tsp.) each chili powder, onion powder or flake, dry mustard (as I did)
For the salad:
  • 1 # (approx.) romaine lettuce, hearts or small heads ('gems') preferred, washed, chopped cross-wise into ¾" strips
  • juice of ½ lemon (approx 1½ Tbsp.)
  • 1 Tbsp. extra virgin olive oil
  • flaked sea salt such as Maldon
  • 1 bunch asparagus, cooked and chopped (a sliced raw avocado is a good substitute)
  • 6 oz. (about) small tomatoes or cherry tomatoes, sliced or halved
  • 1 med. cucumber, peeled and cut into short spears or half-moons
  • 1 lb. pre-cooked shredded Dungeness crab meat
For the dressing:
  1. Combine mayonnaise, lemon juice, and chili sauce or ketchup plus spices, whisk together.
  2. Pour into three tiny bowls/sauce dishes.
  3. Place dishes on one corner of dinner plates.
For the salad:
  1. Boil asparagus for two minutes.
  2. Drain, rinse with cold water, chop into short pieces.
  3. Chop tomatoes into wedges, or if cherry tomatoes, halves.
  4. Peel cucumber, cut into short spears or half-moons.
  5. Wash and dry lettuce. Chop crosswise into ¾" strips.
  6. Place in large bowl.
  7. Dress with lemon juice, olive oil, and flaked salt.
  8. Arrange portions on one side of dinner plates.
  9. Arrange vegetables around the lettuce.
  10. Top with crab meat.
  11. Serve.
Recipe by Fit and Fed at