Crab Louie Salad Recipe

Make the dressing

In a small bowl whisk together 2 tablespoons mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon pickle relish (or finely chopped dill pickle) and 1 tablespoon sour cream if using. Add a dash of hot sauce if you like spice. Season with a pinch of salt and black pepper. Whisk until smooth and refrigerate for at least 15 minutes to let flavors meld.

Prepare eggs

Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Transfer eggs to an ice bath and chill 5 minutes. Peel and quarter lengthwise; set aside.

Prepare lettuce

Trim and core 2 baby iceberg heads. Slice each head into quarters or halve and then cut into wedges, keeping the core intact enough to hold the wedge. Rinse gently and spin or pat dry thoroughly. Arrange wedges on a large chilled serving platter or on individual plates.

Prepare crab

Gently pick through 12 oz blue crab lump meat to remove any shell fragments. If crab is cold from refrigeration, let sit 10 minutes at room temperature for best flavor. Season crab lightly with 1/2 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and a squeeze of lemon from one wedge. Toss very gently to avoid breaking lumps.

Assemble salad

Scatter halved cherry tomatoes (1 cup) evenly around the lettuce wedges. Fan slices of 1 avocado and place beside the lettuce or nestle between wedges. Spoon crab lump meat in generous portions onto or beside each wedge (divide crab into 4 portions for 4 servings). Add quartered eggs around the plate. Sprinkle 2 tablespoons thin-sliced green onion, 2 teaspoons drained capers and 2 tablespoons chopped parsley evenly over the salad.

Dress and finish

Drizzle the louie dressing over the crab and lettuce wedges — about 2 to 3 tablespoons per serving, or serve extra on the side. Finish with a light drizzle of 1 tablespoon olive oil over the whole salad and adjust seasoning with remaining sea salt and black pepper to taste. Serve immediately with lemon wedges on the side.