Crab Louie
🛒 Ingredients
- Lump Crab Meat, cooked 150 g · 135 kcal
- Iceberg Lettuce, shredded 100 g · 14 kcal
- Hard-Boiled Egg 50 g · 78 kcal
- Tomato, medium, quartered 100 g · 18 kcal
- Cucumber, sliced 50 g · 8 kcal
- Mayonnaise, full-fat 40 g · 267 kcal
- Chili Sauce 25 g · 25 kcal
- Lemon Juice, fresh 15 g · 4 kcal
- Worcestershire Sauce 5 g · 5 kcal
- Green Onion, chopped 10 g · 3 kcal
- Red Bell Pepper, finely diced 20 g · 6 kcal
- Black Olives, pitted, halved 15 g · 20 kcal
- Paprika, for garnish 1 g · 3 kcal
👨🍳 Instructions
- First, prepare the Louie dressing: In a small bowl, whisk together the mayonnaise, chili sauce, fresh lemon juice, Worcestershire sauce, finely diced red bell pepper, and chopped green onion; season with salt to taste. Chill the dressing until ready to serve.
- On a large serving platter, arrange a generous bed of shredded iceberg lettuce.
- Top the lettuce with the lump crab meat, then artfully arrange the hard-boiled egg wedges, tomato quarters, cucumber slices, and halved black olives around the crab.
- Drizzle the chilled Louie dressing generously over the entire salad, ensuring even coverage. For a finishing touch, sprinkle a light dusting of paprika over the dressing before serving immediately.
