Crab Louie Salad

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  • 2 Heads butter lettuce
  • 2 Hard boiled eggs
  • 4 Cornichons, 1/4 inch dice
  • 1 Stalk celery, 1/4 inch dice
  • 1 Avocado
  • 1 lb Crab meat


  • 1 Green onion, finely diced
  • 1 tsp Dijon mustard
  • 1 Cup Salute Santé! Cold Pressed grapeseed oil
  • 1/4 Cup Seasoned rice wine vinegar 
  • 1 Tbsp Freshly squeezed Meyer lemon juice
  • 1/4 tsp Black pepper
  • Zest of half a Meyer lemon

Louie Dressing


Louie Dressing

  • Combine the mayonnaise, ketchup and lemon juice in a bowl.
  • Mix with a whisk until well combined.
  • Add Tabasco, salt and black pepper to taste.
  • Refrigerate until needed.


  • Put the green onion and the mustard into a small bowl.
  • Whisk in the lemon juice and the vinegar until combined.
  • Slowly drizzle in the Salute Santé! Cold Pressed grapeseed oil while continually whisking until all is incorporated.
  • Add black pepper and season with salt.
  • Let the dressing stand for an hour, then strain to remove the green onion.
  • Reserve

To Plate

  • First, remove the stem from the butter lettuce.
  • Carefully wash the leaves to remove any excess dirt and spin dry.
  • Dress the leaves with the vinaigrette, making sure to get every part of the leaves.
  • Arrange the lettuce in four bowls, starting with the large leaves on the bottom and moving to the small leaves to form the shape of a flower.
  • Using a spoon, sprinkle the diced egg, cornichon and the celery evenly on top of the four salads.
  • Marinate the crab meat with a little of the vinaigrette and distribute evenly between the four salads.
  • Drizzle the Louie dressing liberally over each salad.
  • Place the remaining Louie dressing on the table for those who enjoy a little extra with their salad.
  • Cut the avocado into four pieces lengthwise and then separate from the pit.
  • Peel away the skin from each avocado piece and lay them on a cutting board.
  • Slice each quarter of avocado 3/4 of the way up.
  • Season with salt and pepper and then fan out on top of each salad before serving.


Recipe courtesy of Clint Davies

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