Crab Louie Salad


Meet my favorite salad of the summer, Crab Louie. If you are a crab lover, (like moi) I highly encourage you to try this deliciously fresh and healthy salad topped with succulent lump crab meat. Heaven on a plate if you will.

It’s extremely easy to make and provides 4 dinner size portions with a more than generous amount of crab meat on each one. This salad is perfect for summer and all that yummy crab protein leaves you feeling full and satisfied but without the guilt! There is really nothing else to say other than I LOVE YOU CRAB LOUIE. And I hope you do too 🙂


1 pound of lump crab meat
3/4 pound of asparagus, bottoms trimmed
8-10 ounces of greens (I used romaine in the first photo, and the second was a mix of spinach and arugula)
1 cup of pitted kalamata olives, roughly chopped.
2 avocados, halved, pitted and cubed
1 cup of roasted red peppers (or roasted tomatoes….can also use sundried), roughly chopped
4 eggs
Olive oil
Fresh chopped tarragon
Serves 4

Starting with the asparagus (after trimming off the white bottoms), cut the bundle 2 times in half so you have smaller pieces. I like to broil or grill my asparagus for a little bit of a crispy texture, however if you would rather just boil them, go for it. To broil, toss the asparagus in olive oil, salt and pepper and transfer to a baking sheet. Make sure to spread out evenly. Broil for about 5 minutes or so until cooked and a little crispy. Don’t overcook. Transfer to a bowl and set aside (or in the fridge to cool).

Next, boil your eggs. Add eggs to a medium saucepan over high heat. Let come to a boil. As soon as the water starts to boil, turn the heat off and cover the pot. Let cook for 4 minutes (for a soft to medium boil like in these photos), or if you want a hard boil, let cook for about 5 minutes. Remove eggs from water and place in a bowl of ice water to stop the cooking process. Set aside to cool.

Prepare your salad by first tossing your greens of choice in a large bowl with the juice of 1/2 lemon, drizzled olive oil, salt and pepper. Don’t overdress. Portion out the greens onto 4 large plates or bowls. Next take your cooled asparagus and arrange in the center on top of the greens. Next add the avocado. I happen to LOVE avocado so I prepare each plate with 1/2 of an avocado. You of course can use less if you want….but that’s just a dumb idea 😉 Sprinkle the cubed avocado around the plate. Sometimes instead of cubing the avocado, I just take the 1/2 and slice it, and then fan it on top of the asparagus (which you can sort of see in the first photo under the crab meat. The second photo has the avocado cubed). Next add your chopped roasted peppers or tomatoes to one side of the plate, and the chopped olives directly across on the other end. Remove your cooled eggs from the water and carefully crack and peel away the shells. Half each egg and arrange the halves on the other ends of the plate (across from each other like the photo above indicates. Each plate gets 2 halves, or one full egg).

Lastly, the CRAB! I like to use lump crab from chicken of the sea. I find that this brand is super fresh and delicious. Make sure you get the freshest crab meat you can find, and that it’s the refrigerated kind (not the cans you find on the shell). You can also use fresh crab meat and crack it yourself. Portion out the crab onto all 4 plates, and place in the center. This should give you a lot of crab meat.

For the dressing to drizzle on top, I like to combine olive oil, red wine vinegar, lemon juice, garlic, fresh chopped tarragon and salt & pepper. Whisk this all together and drizzle on top. Sorry, I don’t really have measurements for this. It’s usually a 2:1 ratio for the olive oil to red wine vinegar, a few squeezes of lemon and the rest is to taste. Another dressing that tastes FAB on this salad is my Orange Dijon Vinagrette which I used in the second photo. The sweetness from the orange and tang from the dijon mustard compliments the salad great. Always end with adding some fresh chopped tarragon on top and some fresh pepper.


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