Crab Louie Salad


  • 1/2 cup mayonaisse
  • 1/2 cup ketchup
  • 1 tbs chopped black olives
  • 1 tbs pickle relish
  • 1 hard boiled egg, minced
  • 4 cups iceberg lettuce, shredded
  • 1 1/2 cups crab meat, dungeness or jumbo lump blue
  • 2 roma tomatoes, quartered
  • To make the dressing combine the ketchup, mayonnaise, olives, relish and chopped hard boiled eggs. Mix well to combine.
  • Shred the lettuce and add evenly to four salad plates.
  • Evenly place the crab over the 4 salad plates, then pour some to the dressing over each plate.
  • Season with salt and pepper.

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