Crabmeat Louie Recipe
Fresh iceberg and romaine lettuce tossed in our seafood dressing, topped with purple onions, red bell peppers, tomatoes, egg slices and black olives.
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Ingredients
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Salad Base
Seafood Dressing
Toppings
Method
Preparation of Salad Base
- 1
Prepare the Lettuce
Wash the iceberg and romaine lettuce thoroughly under cold water. Dry them using a salad spinner or by patting them with paper towels.
- 2
Chop the Lettuce
Chop the iceberg lettuce and romaine lettuce into bite-sized pieces and place them in a large mixing bowl.
Making the Seafood Dressing
- 3
Combine Dressing Ingredients
In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well until smooth.
- 4
Add Dressing to Salad
Pour the seafood dressing over the chopped lettuce and toss gently until the lettuce is evenly coated.
Assembling the Salad
- 5
Prepare Toppings
Thinly slice the purple onion, chop the red bell pepper, and dice the tomatoes. Slice the hard-boiled eggs.
- 6
- 7
Serve
Toss the salad gently one last time before serving. Enjoy your Crabmeat Louie!
