This is a chilled salad invented by a Seattle chef—and I feel like that makes sense. It had to be a chef that had a ton of fresh seafood around that would create a dish like this. Honestly, it’s a bit elaborate, but it’s wonderful because it manages to be both casual and fancy at the same time. The sauce has a tingle of heat and some sweetness, too. It’s almost like a slightly creamy cousin of shrimp cocktail, but with crabmeat.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 4 scallions, minced
- Kosher salt
- 2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled
- Kosher salt and freshly ground black pepper
- 1 small bunch chives, minced
- 1 head Bibb lettuce, leaves separated
- 1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise
- 2 hard-boiled eggs, peeled and quartered
- 1 large lemon, sliced, for squeezing
Instructions
- Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning.
- For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix.
- To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 133 mg |
| Sodium | 653 mg |
Reviews
This is not a Crab Louis.
5 stars! This is a terrific salad. We plan to make it again during hot weather. Thanks for an easy delicious recipe.
This recipe is a keeper! Flavorful, rich with crab scattered minced onions and topped with the dressing manifested. It’s a crowd pleaser. Thank You Chef!
Made this for my husband Birthday dinner. Wow it was delicious. Use dungeons crab. Was a winner
If you have access to fresh crab meat – this is the way to highlight it!!!!!! If you are using canned crab meat or frozen crab meat the trick I learned to soak the meat in some milk briefly and drain it to remove any ‘fishy’ smell that might occur with canned or frozen/defrosted crab meat. Blot it dry before proceeding. I also like to add more veggies like asparagus red bell peppers….whatever is in season. Glass of Sonoma County rose bubbly…..all good!
I wanted to make a crab macaroni salad, but this was way better.