Louis Salad

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I bet you’re wondering why this isn’t called by its traditional name, Crab Louis. Well, this salad is just too good to be limited. As you’ll see, you can make a Louis salad with lobster, with shrimp, with poached tuna (yum), with poached salmon, and yes, with crab meat.

Think of the dressing as a West Coast version of Thousand Island. The recipe makes enough for 4, but it keeps for weeks in the refrigerator, so you may want to double or triple it and have on hand.

Recipe By: Earthbound Farms
  • PrepN/A |
  • TotalN/A |
  • Serves 4 as a first course


  • For the dressing:
    • 1 cup mayonnaise
    • 2 tablespoons chile sauce
    • 2 tablespoons heavy cream
    • 1 teaspoon fresh lemon juice
    • Tabasco sauce
    • Worcestershire sauce
    • 2 tablespoons minced cornichons or dill pickle
  • For the salad:
    • 4 handfuls mixed greens
    • 2 avocados peeled, pitted, and sliced
    • 4 large hard-cooked eggs, sliced or quartered


For the dressing
Combine the mayonnaise, chili sauce, heavy cream, and lemon juice in a bowl. Add 4 dashes of Tabasco and 3 dashes of worcestershire and whisk until smooth. Stir in the pickle. Refrigerate the dressing for at least an hour before serving, or make it way in advance.

For the salad
Pile some greens on each plate. Top with a generous mound of seafood, and arrange the avocado, egg, and tomatoes around. Serve the dressing on the side.

NOTE: If you want to gild the lily, top the seafood with a spoonful of paddlefish caviar or salmon roe.

Additional Notes

Boiled lobster, poached shrimp, poached tuna
poached salmon, or jumbo lump crab meat
Chopped tomatoes (ripe summer ones or grape tomatoes)
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource