Featured in menus of reputable San Francisco & Portland restaurants since the early 1900s, this crab meat salad is a typical example of a locally sourced West Coast salad.
In Canada we are about to embark on our first long weekend of the summer. Monday is called Victoria Day (or National Patriot Day in Quebec). The weather is looking relatively nice and I will do my first trip to the cottage on Sunday. It’s the perfect time to start eating a bit lighter to for the summer and enjoy lovingly prepared fancy salads. I came across this West Coast classic and just had to give it a try, the Crab Louie Salad.
Dungeness Crab, the one preferred in this Crab Louie Salad recipe, comes from the port of Dungeness in Washington. All produce grows beautifully in California, particularly avocado and asparagus too. I really enjoyed the artsy abstract presentation here inspire by The Taste of Oregon.
The dressing is particularly unusual -mixing sweet pickle relish, black olives, eggs and chili sauce – but was actually very tasty. It is definitely worth waiting one night for the flavor to mingle. I hope you will give this refreshing and inspiring Crab Louie Salad recipe a try.
Crab Louie Salad
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup chili sauce
- a dash or two of Sriracha
- 2 tbsp sweet pickle relish
- 2 tbsp black olives chopped
- 1 hard-boiled eggs chopped or grated
For the salad:
- 1/2 head of iceberg lettuce chopped
- 1/2 pound crab meat
- 1/2 avocado peeled and sliced
- 1 1/2 to matoes sliced into wedges
- 4 oz fresh asparagus cooked and chilled
- 2 hard-boiled eggs halved or quartered
- 4 scallions trimmed with 3 inches (7½ cm) of the greens remaining
For the dressing:
- Mix all ingredients until combined and allow to rest in the refrigerator overnight.
For the salad:
- Make a bed of lettuce on the plate and artfully place the remaining ingredients on the lettuce. Serve with the dressing drizzled on top or serve on the side.
Sign me up for this crab salad! Yummy. I will definitely eat a lot with this one. It looks so delicious! 🙂
Love crab! I’ve had this dish before, but it’s been years. Decades! 😉 In fact I’d forgotten all about it, so thanks for reminding me. It’s really good stuff!
Crab, eggs, avocado – OH SIGN ME UPPPPP BIG TIME!
Crab is my favorite of all seafood so I love anything with crab. This is such a fabulous salad. I particularly love your dressing! Have a wonderful long weekend. We have Memorial Day in the states so looking forward to it. Maybe I can find some crab. This would make a great salad for the long weekend.
First off, I just love the name of this salad. And I can’t remember the last time I had crab. But this is look scrumptious. I love it.
Oh this looks absolutely wonderful! I want it right now! !
I love crab and this is one fine salad Evelyne! Enjoy your long weekend dear and have loads of fun!
Delicious looking salad Evelyne…I love crab…and yes, the dressing sounds really unusual…
Have a great week 🙂
Simply damn delicious and healthy salad…
but i’m affraid the portion is my problem, lol
Bonjour Evelyne! I love this salad and love foods that have a history behind them!
Enjoy your holiday on Monday! Pinned and shared!
It looks like the perfect summer dinner! And the “unusual” dressing sounds wonderful, too! Enjoy your holiday weekend, my friend!!!
I have never had, let alone to make, a crab salad. This looks really inviting and definitely on the top of my to-try list!
I love crab so this salad is definitely on my list! 😀