Accidentally created as a compound butter, this lemon-herb butter is zingy and excellent on rolls, inserted into the skin of a bird before roasting, or mixed in with steamed veggies.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 large eggs
- 1 head iceberg lettuce, shredded
- 8 cherry tomatoes, halved
- 1 avocado – peeled, pitted and sliced
- ¼ cucumber, thinly sliced
- ½ pound crabmeat
- 8 ounces cooked shrimp
- ⅔ cup mayonnaise
- ⅓ cup hot chile sauce
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 lemon – cut into wedges, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
- Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 352 mg |
| Dietary Fiber | 7 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 701 mg |
| Sugars | 6 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
It’s Dungeness crab season, here in San Francisco, and I grew up with Crab Louie. I love this RECIPE! I used cocktail sauce instead of the chlil sauce. Totally delish!
This salad was not only simple to make but quite delicious! I made the dressing in the morning so that the flavors had time to meld. I followed the recipe exactly and really don’t see any reason to change anything. Will add it to my “favorite” recipes binder!
We found the dressing too hot. In the future I would use ketchup instead of the chili sauce. Otherwise, the salad was nice.
I made this last night for my sister and I because my husband was gone and he doesn’t like seafood. We totally loved it although I should have used a hotter chili sauce because it didn’t have enough zing with the one I used. But I will be making this again for sure for she and I.
Made this for my family for new years eve and I truly feel that the hot chili sauce is the secret to this recipe. Didn’t change a thing …so simple and easy to make and it tasted so good we will make it again today!
The only thing I did outside the recipe was to use Thousand Island dressing instead of making my own. It was really good and we will have it again. This is a good, Summer main course salad.
So basic and still a winner. Dressing is also easy and really good.
Sounds like what I would order every time I ate at Fishermen’s Warf in San Francisco.
I added 1 tap old bay seasoning lovely
Just made it with Valentine’s day’s leftovers…. came out perfect…!!! Thanks :0)
Have to decrease the amt of hot sauce in the dressing
Followed the recipe as stated except I used lots of artificial crab as that is what I had instead of real crab meat. When I made a crab Louis salad I usually put a 1000 Island dressing on it but this is so much better. I will always use this dressing. The salad is very refreshing with lots of fresh lemon juice.
Definitely five stars for the ingredients in the salad. Colorful and a nice blend of textures and flavors. I used chopped Romaine and Alaskan King Crab, and prepared this as a stacked salad. The dressing is just acceptable; nothing to either love or hate about it. It was a good starting point but needed lift and character – three stars, average. Taking both the salad ingredients and the dressing into consideration, this was a four star salad.
Great for company….maybe with a light white wine?
Fantastic recipe. As with others, I recommend the Remoulade a la New Orleans (or the California “Big Boys Restaurant”) dressing. Being that I am a spicy girl from Gilroy, CA, I like spice! So add some chile and Worchestire sauce!
Really great recipe — the kind that is simple, so we can all do it, yet creative enought that we all look so fancy in our efforts! My only issue (and it could just be me and a whimpy palate?) was that the sauce we HOLY COW spicy! I used Siracha…perhaps “chili sauce” means something else? I fixed it with more mayo and relish, however… so thanks!
Delicious and proper! The Louis dressing is the correct original using mayo, chile paste & chopped sweet pickle. If you read the history of salads, you will find this out. Thanks for sharing this!
Good recipe. I bet the horseradish is great with it. I’ve recommended this to other family members.
This was a great salad for a warm summer evening. I followed the recipe exactly but added sliced green onions to the salad and a touch of horseradish to the dressing to spice it up a bit. Excellent.
Simple and excellent! I used catsup and mock crab and it was terrific!
Delicious and easy. I loved the kick of the chili sauce in the dressing.