Crab Louie Salad with Thousand Island

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · gluten-free, dairy-free, low-carb

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Ingredients

• 1/2 lb lump crabmeat
• 1 romaine hearts
• 2 eggs
• 1 avocado
• 1/2 cup cherry tomatoes
• 1 English cucumber
• 1/2 cup mayonnaise
• 1/4 cup chili sauce
• 1 tbsp sweet pickle relish
• 1 lemon
• 1/2 tsp Worcestershire sauce
• 2 tbsp chopped chives

Method (tap to check — screen stays awake)

1. Cover the eggs with cold water by an inch, bring to a full boil, cover and take off the heat for 10 minutes, then chill them in ice water and peel.
2. Whisk the mayonnaise, chili sauce, relish, Worcestershire and the juice of half the lemon into a dressing and season with salt and black pepper.
3. Cut the romaine into wide ribbons and spread it over four plates or one platter.
4. Halve the tomatoes, slice the cucumber into half-moons, quarter the eggs and slice the avocado, then arrange them in rows over the lettuce.
5. Pick the crabmeat over for shell and mound it in the center without breaking up the lumps.
6. Spoon the dressing over the crab, scatter the chives and serve with the rest of the lemon in wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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