Back Porch Table

Cool and Light: Crab Louis Salad

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Crab Louis Salad

Crab Louis Salad brings a little bit of civilization to lunch at home.

I have a new favorite lunch. Crab Louis Salad is the easiest, coolest, crunchiest, lightest thing I can think to eat in the middle of a 98-degree day. No cooking, no prep, no time required. This is one of those throw-it-together recipes…that happens to also feel very civilized.

Lots of times I’ll order Crab Louis if it’s on a menu. Or I’ll order an avocado half topped with lump crabmeat. But never have I thought to make this at home. Until my mom brought over some beautiful jumbo lump crabmeat last week. It was just too hot to think about gumbo. Crab Louis Salad is what transpired.

Because this is such a clean and simple salad, ingredients are key. You’ll want the crunchiest part of the lettuce, which I happen to think tastes best – and is easiest to eat – shredded. You’ll want perfectly ripe avocados, soft but not too soft, so there’s still a little something to chew. Think about the textures of the lettuce and avocado together. And most importantly, you’ll want that really fresh, really pretty lump crabmeat that we are so lucky to have access to on the Gulf Coast. 

And that’s it. A summer salad that feels special, whether you are sharing with your family or making something for yourself between Zoom meetings. The Riviera is served.

Crab Louis Salad


3 hearts of romaine lettuce
1 cup mayonnaise
½ cup chili sauce
¼ teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon Worcestershire 
1 teaspoon Tabasco
1 teaspoon bottled grated horseradish, drained
Pinch of salt, to taste
1 pound jumbo lump crabmeat
2 avocados
2 lemons

Recipe directions:

Cut off both ends of the hearts of romaine and discard the smaller leaves in the center. Wash the lettuce, and slice the lettuce leaves into shreds. Put the leaves in a bowl with paper towels to absorb any water (or use a Salad Spinner). 

In a small bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, Worcestershire, Tabasco, horseradish and salt. 

Divide the lettuce among four plates. Top the lettuce with the crabmeat. Slice (or cube, whichever you prefer) the avocado, and arrange it around the crabmeat. Drizzle with the dressing, and squeeze a little bit of lemon over the top. Serve with lemon wedges.

Makes 4 salads.

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