Crab Louie Salad Recipe

Servings: 4


  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup sweet pickle relish
  • 2 tbsp. chopped black olives
  • 1 small white onion, peeled and minced
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce
  • Meat from 2 cooked 1.5 to 2-lb. Dungeness crabs
  • (or 1 pound cooked lump Dungeness crabmeat-Available from Farm 2 Market)


  1. Mix together mayonnaise, ketchup, pickle relish, olives, and onions in a small bowl. Season with salt and pepper to taste. Refrigerate dressing until ready to use.
  2. Core, wash, and dry lettuce, then slice into shreds. Place in a bowl and toss with 1 cup dressing. Divide lettuce between 4 plates, place 1 cup crabmeat over lettuce on each plate, and spoon a bit of remaining dressing over crabmeat. Adjust seasoning if necessary. Serve with lemon wedges and Tabasco sauce if desired.

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