New-Fashioned Crab Louie Salad

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

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20 min


  • ⅓ cup avocado oil mayonnaise
  • ¼ cup unsweetened ketchup (TRY: Primal Kitchen Ketchup Organic and Unsweetened)
  • ¼ cup finely minced cornichons or sour pickles
  • 1 tbsp red wine vinegar
  • ¼ tsp each sea salt and ground black pepper
  • 5 cups finely chopped romaine lettuce
  • 2 cups cherry tomatoes, halved
  • ½ English cucumber, quartered lengthwise, chopped
  • 8 radishes, chopped
  • 4 hard-boiled eggs, halved
  • 1 lb lump crabmeat, picked over for shells


  1. In a small bowl, whisk together mayonnaise, ketchup, pickles and vinegar. Season with salt and pepper.
  2. Using one bowl per serving, divide lettuce evenly among bowls. Evenly pile tomatoes, cucumber and radishes over top. Top with 2 egg halves per bowl. Evenly divide crabmeat among servings and pile in the center of each bowl. (Alternatively, arrange all ingredients on a serving platter as shown.) Drizzle lightly with dressing. Serve with remaining dressing on the side.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 345
  • Carbohydrate Content 9 g
  • Cholesterol Content 316 mg
  • Fat Content 21 g
  • Fiber Content 3 g
  • Protein Content 29 g
  • Saturated Fat Content 4 g
  • Sodium Content 949 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 3 g