crab louie appetizer

This vegan crab Louie salad is a veganized version of a famous crab salad from the West Coast! Made from hearts of palm and chickpeas, this salad is hearty, delicious, and bathed in vegan Thousand Island dressing. Try not to lick the plate.

Crab Louie Salad

can Chickpeas (drained and rinsed)

Celery (finely diced)

onions

Nori seaweed (crumbled)

Old Bay Seasoning

Vegan Thousand Island Dressing

Romaine lettuce

Red bell pepper

cucumber

Red onion (Sliced thin)

Asparagus (Remove woody ends and cut into bite-sized pieces.

Tomatoes

Kalamata Olives (Sliced)

Avocado (Cut into bite-sized pieces)

Lemons

Vegan Thousand Island Dressing (to drizzle on the salad)

Add all the vegan Thousand Island Dressing Ingredients to a  high-speed blender except for the diced pickles.

Blend until smooth.

Do not blend the pickles with the otehr dressing ingredients.

Remove 1 cup of the dressing to use in the crab Louie mixture.

Place the remaining dressing in a sealed container and refrigerate until ready to use.

Best Crab Louie Dressing

Rinse and drain the chickpeas and hearts of palm.

Using a towel or paper towel, pat the hearts of palm dry, removing any additional brine.

Do not process into a paste. They should be chunky.

In a food processor, smash the chickpeas, smashing them slightly, leaving some half and whole pieces.

Transfer the smashed chickpeas into a large bowl.

The final product is chunky.

Now, add the hearts of palm to the food processor and pulse, breaking the hearts of palm into small flaky pieces. Again, do not over-process.

Transfer the hearts of palm to the bowl with the smashed chickpeas.

Add the diced celery, green onions, ground seaweed, Old Bay seasoning, and 1 cup of the dressing.

Stir the mixture together.

Cover and refrigerate while preparing the other salad ingredients.

Crab Louie

Cut the vegetables, avocado, lemons, and olives.

Preheat an oven to 425 degrees and prepare a baking sheet with parchment paper.

Place pieces of asparagus in a single layer on the baking sheet.

Roast for 10 minutes.

Allow the asparagus to cool completely before adding to the salad.

Chop the lettuce and put it on individual plates.

In the center of each plate, use your hands to create a well in the middle to place a scoop of crab mixture.

Remove the crab mixture from the refrigerator.

Use a one-cup measuring cup (a round one) and form a 1-cup scoop of vegan crab meat.

Place the cup of vegan crab meat in the well in the center of each plate.

Divide up the rest of the salad ingredients on top of the lettuce portion of the salad, surrounding the crab mixture, scattering different ingredients around the crab mixture.

Garnish each plate with a lemon wedge.

Serve the remaining dressing on the side or drizzle over the greens and vegetables surrounding the crab mixture.

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This vegan crab Louie salad recipe is a veganized version of a famous crab salad from the West Coast! Made from hearts of palm and chickpeas, this salad is hearty, delicious, and bathed in vegan Thousand Island dressing. Try not to lick the plate.

Vegan Crab Louie Salad

Top 1 crab louie appetizer recipes from across the web

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Crab Louie Salad

Top 1 crab louie appetizer recipes from across the web

The most viewed crab louie appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crab Louie Salad

The most viewed crab louie appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine