Ingredients
Louie Dressing:
- 1 pint mayonnaise
- 1/2 pint tomato ketchup
- 1/2 cup sweet relish
- 1/2 cup chopped black olives
- 2 hard boiled eggs, chopped
Crab Louie Salad:
- 1 head iceberg lettuce, chopped
- 8 to 12 ounces fresh picked Dungeness crabmeat
- 1 avocado, peeled, pitted, and sliced lengthwise thinly
- 3 tomatoes, quartered
- 1/2 pound asparagus spears, cooked.
Directions
To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing
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By shoeex1
Tucson, Az.
on January 31, 2011
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Made it without any changes what a great dish.
By Becky123456
Garner, NC
on January 03, 2011
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I had only had this in San Francisco and other Bay Area restaurants, and decided to try it out here in North Carolina. Wow, it took me back to Pier 39! I used dill relish in my dressing, and didn't use any asparagus in the salad, but added some Artichoke Hearts I had on hand. The hard boild eggs in the dressing was genius. Love the black olives in it, and added some capers as well. I can't wait to have it again for lunch today!
By con_9242061
orange, CA
on September 17, 2008
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This salad is so good, but especially the dressing with the added hard-boiled eggs - a real taste pleaser.
Read all 8 reviews