crab louie salad

Crab Louie salad (Crab Louis or King of Salads) is a salad made with crab meat originating from the West Coast of the United States.

Crab Louie Salad

lb crab meat (,

lemon

Black pepper (, freshly ground)

hearts romaine lettuce

chives

eggs (, sliced)

tomatoes

celery (, sliced)

red onion (, sliced)

cucumber

asparagus spears (, trimmed and steamed)

avocado (, sliced)

ketchup

Dijon mustard

Worcestershire sauce

horseradish

red wine vinegar

mayonnaise

vegetable oil

scallion

garlic (, finely chopped)

Black peppercorns

In a bowl, whisk together ketchup, mustard, Worcestershire sauce, horseradish, vinegar, mayonnaise and vegetable oil.

Continue whisking until the mixture is smooth and creamy.

Stir in onion and garlic. Season to taste with black pepper and divide the dressing among 4 salad bowls to serve.

Place the crab meat in a bowl. Add lemon juice and a few black peppercorns. Mix and set aside.

Sauce

Remove 16 of the outermost leaves from the romaine lettuce, wash and dry thoroughly.

Arrange 4 of these leaves on each of the four plates.

Wash and dry the remaining lettuce, coarsely chop and place in the center of each plate.

Garnish with crabmeat and sprinkle with chives and red onion.

Arrange the egg slices, tomato wedges, avocado, celery, cucumber and asparagus tips around the edges of the plate.

Serve with the vinaigrette and a wedge of lemon.

Salad

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.

can Chickpeas (drained and rinsed)

Celery (finely diced)

onions

Nori seaweed (crumbled)

Old Bay Seasoning

Vegan Thousand Island Dressing

Romaine lettuce

Red bell pepper

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695931605/dyjpa7ohpg25rsiontq8.mp4

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 2 crab louie salad recipes from across the web

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

Top Tags

Crab Louie Salad

Crab Louie Salad

Top 2 crab louie salad recipes from across the web

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

Top Tags

Crab Louie Salad

Crab Louie Salad

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