Don't Get Crabby With Me Salad (Crab Louis)

Total Time
Prep 20 mins
Cook 0 mins

I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964

Ingredients Nutrition


  1. Arrange around the rim of a bowl some whole lettuce leaves.
  2. Place in the center of the bowl about 1/2 cup shredded lettuce leaves.
  3. Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better.
  4. Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce).
  5. Assemble into bowls and garnish with chopped eggs.
  6. best if chilled but sometimes I can't wait.


Most Helpful

Bliss... I made this into lettuce wraps, with the exact ingredients. Very Yum!

rosslare June 13, 2013

Hmmm. Well, I think I sinned...I used pollock...but overall it was fine. Pretty tangy. Not sure it is something I will love. BUT, I thought I would use so much more crab. So, next time, I think I will buy real crab. The sauce was nearly double what I needed. So, I'll buy a smaller amount of crab and make 1/2 the sauce. I want to try it again. For now, i'm going to chop it really fine and eat it on a bagel! thanks for sharing!

Chef Pollo January 21, 2013

Yummy! I've been waiting for several weeks to make this salad. Earlier this week, I had a bunch of girlfriends over for dinner (king crab legs), and steamed extra crab legs so I could prepare this salad the next day. Made the recipe as directed, and loved it. I might use a tad less chili sauce next time, but that's just my personal taste. I used about half of the sauce and had more than enough to sufficiently coat the crab meat. Thank you Potsie for posting this classic recipe!

Kathy :-( August 04, 2010

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