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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- 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
- In a small bowl, whisk together mayonnaise, ketchup, pickles and vinegar. Season with salt and pepper.
- 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.
- 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
From Summer 2021