Crab Louie

This recipe came from my husband’s side of the family.   I love that our marriage was a union of so many things – traditions, beliefs, dreams, and even food.   We’ve taken the things we love best from both of our families, combined them with a lot of new loves, and have made our own unique family identity.

This is a recipe Bob’s mom taught me how to make.  At first I thought, “A salad?  That’s not dinner.  As John Pinette says, ‘Salad is a promissory note that food will soon arrive.'”  Mr. Pinette, I tend to agree with you, but this one just happens to be an exception.  This is one of those salads I could eat all day.  And the next day.  And the day after that.


Without further ado, here’s how I make Crab Louie —


  • lettuce
  • chopped celery
  • sliced hard boiled eggs
  • sliced avocados
  • chopped tomatoes
  • salad shrimp (lots!)
  • crab (lots!)
  • croutons
  • sliced onions or green onions (or both)
  • cocktail sauce
  • mayo

Here’s what you do:

Make the salad by spreading the lettuce on a platter, then topping it with all the other ingredients except the cocktail sauce and mayo.

To make the dressing, combine 2 parts cocktail sauce with 1 part mayo.  Mix well.  Drizzle it over the salad and toss just a bit to coat.  You can also serve more dressing on the table for people to add as desired.  I like mine with lots of dressing.

This is one of our family favorites, and besides taco salad, it’s the only salad I serve as dinner.   So satisfying and delicious!  Enjoy!


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