Crab Louis salad

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #14368

September 25, 2014



"This is one of my fav salads"

Original is 4 servings
  • DRESSING
  • SALAD

Nutritional

  • Serving Size: 1 (761.3 g)
  • Calories 406
  • Total Fat - 18.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 290.3 mg
  • Sodium - 1228.8 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 18.2 g
  • Protein - 27 g
  • Calcium - 161 mg
  • Iron - 4.7 mg
  • Vitamin C - 46.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix together the dressing.

Step 2

Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves. Place crab meat on the shredded lettuce.

Step 3

Cut tomatoes and eggs in sixths and arrange symmetrically around the crab.

Step 4

Pour over the Louis dressing and garnish with green onions and shrimp.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the mayonnaise, use a good-quality variety.
  • If you prefer a spicier dressing, add more horseradish.

  • Replace the imitation crab with cooked chicken for a protein-packed version of the dish. The benefit of this substitution is that it adds a lean source of protein and makes the dish more filling.
  • Replace the mayonnaise with Greek yogurt for a healthier version of the dressing. The benefit of this substitution is that it reduces the amount of saturated fat and adds a creamy texture without the extra calories.

Tuna Louis Salad Replace the imitation crab with 8 ounces of tuna, and the shrimp with 1/4 pound of canned tuna. Add 1/4 cup of diced celery to the dressing.



Garlic Roasted Potatoes: Delicious potatoes roasted with garlic and herbs. This dish is a great accompaniment to the Crab Louis salad, adding a savory and crunchy element to the meal.


Grilled Asparagus: Grilled asparagus is a great side dish to pair with the garlic roasted potatoes. It adds a fresh, slightly smoky flavor to the meal and is a great source of vitamins and minerals. Plus, it's a quick and easy dish to prepare!




FAQ

Q: What type of crab should I use for this recipe?

A: Imitation crab is recommended for this recipe. If you prefer real crab, you can use that as well.



Q: What is the best way to cook crab?

A: The best way to cook crab is to steam it. Place the crab in a steamer basket over boiling water and steam for 8-10 minutes. Allow the crab to cool before serving.

1 Reviews

TeresaS

Delicious! I made only one salad and I was the lucky one who got to eat it...I love the dressing...the chopped green peppers really made the dressing pop...I do wish I had served it with more shrimp...made for "Bill Board" tag game...

5.0

review by:
(16 Nov 2015)

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Fun facts:

The first recipe for Crab Louis Salad was published in the 1930s by San Francisco chef Louis Davenport. It was a popular dish in the city's restaurants at the time.

The salad is believed to have been named after King Louis XIV of France, who was known for his love of seafood dishes.