Crab Louie
Indulge in a taste of coastal luxury with this mouthwatering Crab Louie Salad. Featuring succulent lump crabmeat atop a bed of crisp iceberg lettuce drizzled with a creamy Louie dressing, this salad is a delightful symphony of flavors and textures that will transport you to a seaside paradise with every bite. Served with sourdough bread and butter, this dish is a perfect blend of elegance and comfort, making it an ideal choice for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 hard-cooked egg, chopped
- 1/4 cup chopped black olives
- 1/4 cup sweet relish
- 2 heads iceberg lettuce, roughly chopped
- 2 lb. fresh lump crabmeat, picked over to
- remove any shell fragments
- Sourdough bread and cold salted butter for
- serving
Instructions
- To make the Louie dressing, in a bowl, combine the mayonnaise, ketchup, egg, black olives and sweet relish and stir until blended. Refrigerate until ready to use.
- To make the salads, divide the lettuce among 6 chilled salad plates and top with equal amounts of the crabmeat. Drizzle the salads with the Louie dressing or serve it alongside. Serve immediately, accompanied by sourdough bread and butter.
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