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Crab Louis Salad Recipe

Crab Louis Salad

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Servings: 4 

Estimated Total Preparation Time: 15 minutes

Visit the seaside in the comfort of your home with our quick-and-easy version of a Crab Louis Salad.

Recipe Nutritional Information:

Calories per Serving: 528

Total Protein per Serving: 25 grams 

Total Carbs per Serving: 31 grams

Total Fat per Serving: 37 grams

Saturated Fat per Serving: 6 grams

Total Fiber per Serving: 13 grams

Recipe Ingredients:

2 heads romaine lettuce, chopped

1 cucumber, sliced

2 tomatoes, cut in eighths

2 hard-boiled eggs, chopped

2 avocados, peeled, pitted, and sliced

¾ lbs of ready-to-eat crab meat

1 cup Thousand Island dressing


Wash and drain all vegetables. Cut romaine heads in half lengthwise and then in half again. Rough chop romaine. Slice cucumber and wedge tomatoes. 

Peel and rinse hard-boiled eggs. Chop eggs and set aside. Peel, pit, and slice avocados and set aside.

If necessary, drain crab meat. (Make certain to look through crab meat for any pieces of shell; discard if found.)

To assemble the salad, make a bed of romaine on four plates, top with cucumber, tomato, egg, avocado, and crab meat. Dress each salad plate with ¼ cup Thousand Island dressing and serve.


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