Salad: United States – Pacific Northwest (Oregon) – Dungeness Crab Louie Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) cooked Dungeness crab meat, picked of shells
- 8 cups (about 200 g) mixed romaine and iceberg lettuce, torn
- 3 large eggs, approx. 150 g (total), hard-boiled and peeled
- 2 medium tomatoes, about 10 oz (280 g), cut into wedges
- 1 medium cucumber, about 8 oz (225 g), peeled, seeded, and sliced
- 10 asparagus spears, about 6 oz (170 g), trimmed
- 1 ripe avocado, about 6 oz (170 g), sliced
- 2 tbsp (30 ml) chopped chives
- Lemon wedges, for serving
- Freshly cracked black pepper, to taste
- Sea salt, to taste

Louie Dressing
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) ketchup or chili sauce
- 1 tbsp (15 ml) prepared horseradish (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) milk or buttermilk, to thin (optional)
- 1 tbsp (15 ml) finely chopped fresh dill or parsley
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1/4 tsp (1.25 ml) hot sauce (optional)

Instructions

Short Description:
A classic Pacific Northwest seafood salad featuring sweet, fresh Dungeness crab over crisp lettuce with hard-boiled eggs, blanched asparagus, tomato and avocado, dressed in a creamy Louie dressing flavored with horseradish and lemon.

Regional Notes:
This Oregon Coast version highlights fresh Dungeness crab meat as the centerpiece, typical of coastal restaurants in the region. It sticks to the traditional Louie dressing and the common local accoutrements — hard-boiled eggs, blanched asparagus, and ripe avocado — distinguishing it from generic crab salads that may use imitation crab or different dressings.

1. Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a gentle boil, then reduce heat and simmer 9–10 minutes. Transfer to an ice bath, cool, peel, and quarter.  
2. Blanch the asparagus: bring a pot of salted water to a boil, add asparagus and cook 1–2 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking; drain and pat dry.  
3. Make the Louie dressing: in a bowl whisk together mayonnaise, ketchup, horseradish, lemon juice, Worcestershire, Dijon, milk (if using), chopped dill, salt, pepper, and hot sauce. Taste and adjust lemon, horseradish, or salt as desired. Chill until ready to use.  
4. Prepare the salad base: in a large bowl lightly toss the torn romaine and iceberg with about 3 tbsp (45 ml) of the Louie dressing to coat evenly (reserve remaining dressing for serving). Season lightly with salt and pepper.  
5. Assemble the salad: divide the dressed greens among four plates or arrange on a large platter. Neatly arrange crab meat in loose clusters atop the greens. Surround with tomato wedges, cucumber slices, blanched asparagus, avocado slices, and egg quarters.  
6. Finish and serve: drizzle remaining dressing over individual portions or serve on the side. Sprinkle chopped chives over the top, add a grind of black pepper and lemon wedges at the table. Serve chilled.