Crab Louie salad with vegetables, hard cooked eggs and a spicy mayo chili dressing make for a great dinner.
Crab Louie! Where have you been all of my life? I’ve got to admit, I only recall having this one other time and that is when Mary Jo made it for a Purple Foot Club wine gathering potluck. It’s such an easy and satisfying salad to put together. A couple weeks ago, I made a crab dip, and we still had a pound of crab meat to use, so Mary Jo remembered her Crab Louie recipe. We had all the ingredients, except for the asparagus. Springtime is the time for asparagus and Crab Louie is a perfect way to get your springtime eating started! Mary Jo found Mexican grown asparagus for $3.00 a pound, and it was delicious.
The salad is generally made with iceberg lettuce, hard boiled eggs, tomatoes and asparagus. And crab meat! The Louie dressing is mayonnaise and chili sauce, mixed with other tasty ingredients. Kind of a really kicked up Thousand Island dressing. I made the dressing according to the recipe that Mary Jo had adapted from an old foodnetwork.com recipe.
We had this for a main course, but it would be super as a smaller portioned starter dish.
Give this a try. I think you’ll like it.
Classic Crab Louie
Crab Louie Dressing
- 1 cup mayonnaise
- 1/3 cup Heinz chili sauce
- 1/4 cup cream
- 2 tbsp minced green onion
- 2 tbsp minced parsley
- 2 tbsp minced bell pepper , red or yellow
- 1 tbsp prepared horseradish
- 2 tsp lemon juice
- 2 tsp sweet pickle relish
- 1/8 tsp salt
- lettuce , iceberg or romaine
- sliced tomatoes
- sliced hard boiled eggs
- blanched asparagus spears
- crab meat
- Mix all ingredients in a medium bowl, refrigerate
- Assemble ingredients on a large plate to self-serve or assemble individual plates.
- Use about 1 to 2 ounces crab meat as a starter and 3 or 4 ounces as a main dish
- Blanch asparagus in boiling water 2 to 3 minutes, then place in ice water to stop the cooking. (I cooked mine for 3 minutes and the asparagus was quite soft).
- Serve cold with dressing on the side