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Crab Louie Salad


Rachael Ray

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  • 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.



Step 1

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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