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Crab Louie Salad
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5 from 3 votes

Crab Louie Salad

With seafood, eggs, fresh vegetables and bacon topped with a delicious homemade dressing, this Crab Louie Salad is a meal on its own!
Prep Time30 minutes
Cook Time0 minutes
Passive time0 minutes
Total Time30 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Main Course, Salads & Dressings
Cuisine: American
Keyword Fish & Seafood, Gluten Free, Healthy, Light Meal, Low Sodium, Quick & Easy

Ingredients

THOUSAND ISLAND DRESSING

  • 1/3 cup mayonnaise, such as Hellmann's® see Recipe
  • 1/3 cup light sour cream
  • 1 1/2 tbsp. chili sauce
  • 1 tbsp. ketchup
  • 1/4 tsp. Worcestershire sauce
  • 2 tsp. sweet relish see Recipe
  • 1/4 tsp. hot paprika

SALAD

  • 1/2 large head iceberg lettuce, finely chopped
  • 1/4 large English cucumber, thinly sliced
  • 14-16 large cherry tomatoes, halved tips & tricks
  • 12 large shrimp or prawns, poached tips & tricks
  • 1/2 lb. crab meat
  • 2 large free-run eggs, boiled, chilled, peeled and sliced
  • 1 large ripe avocado, pitted, peeled and sliced tips & tricks
  • 2 slices bacon, cooked and finely chopped tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 large lemon wedges, for garnish
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

DRESSING

  • In a small bowl, mix all the dressing ingredients together. Cover and transfer to the fridge until ready to serve.

SALAD

  • Evenly divide lettuce, cucumber slices, tomatoes, prawns, crab, eggs and avocado between 2 plates; sprinkle on the bacon evenly and season with black pepper.
  • Spoon the dressing into individual bowls. Garnish with lemon wedges and sprinkle parsley on top.