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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.
Servings: 4
Ingredients
- Iceberg lettuce
- 1 head, shredded
- Cherry tomatoes
- 1 cup, halved
- Cucumber
- 1 medium, diced
- Hard-boiled eggs
- 2, chopped
- Avocado
- 1, diced
- Green onions
- 3, sliced
- Crab meat
- 1 pound, chilled
- Lemon wedges
- for garnish
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.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Calories: 450 • Fat: 30g • Carbs: 15g • Protein: 30g • Sodium: 600mg • Sugar: 3g
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