Teresa's Recipes
Crab Louis Salad
Indulge in the fresh and vibrant flavors of this Crab Louis Salad, a classic American dish that dates back to the early 20th century. This delightful salad features tender crab meat nestled on a bed of crisp iceberg lettuce, complemented by the creaminess of avocado and the crunch of cucumber and cherry tomatoes. The tangy dressing adds a zesty kick that elevates the entire dish, making it perfect for a light lunch or as an elegant starter for your dinner parties.
Ingredients
- 1 head, shredded Iceberg lettuce
- 1 cup, halved Cherry tomatoes
- 1 medium, diced Cucumber
- 2, chopped Hard-boiled eggs
- 1, diced Avocado
- 3, sliced Green onions
- 1 pound, chilled Crab meat
- for garnish Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Calories: 450
- Fat: 30g
- Carbs: 15g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large bowl, combine the shredded iceberg lettuce, cherry tomatoes, cucumber, chopped hard-boiled eggs, diced avocado, and sliced green onions.
- Gently add the chilled crab meat to the bowl and toss everything together to combine without breaking up the crab too much.
- Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
- Divide the salad into individual serving plates and garnish with lemon wedges.
- Serve immediately to enjoy the freshness of the ingredients.
Tips
- For an extra layer of flavor, consider adding a sprinkle of Old Bay seasoning to the crab meat.
- You can substitute the crab meat with shrimp or lobster for a different seafood twist.
- This salad pairs wonderfully with a chilled glass of white wine or a light sparkling beverage.