Fresh Minnesota Crab Louie Salad With Homemade Dressing
A vibrant and refreshing salad featuring tender crab meat, crisp vegetables, and a creamy, tangy dressing.
Equipment
- Saucepan
- Salad Bowl
- Mixing Bowl
Ingredients
- 1 pound Crab Meat Premium quality lump or backfin crab meat.
- 4 cups Romaine Lettuce Chopped.
- 1 cup Cherry Tomatoes Halved.
- 1 Avocado Ripe, diced.
- 2 Hard-Boiled Eggs Chopped.
- 1/4 cup Green Onions Sliced.
- 1/2 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- 1 tablespoon Lemon Juice
- Salt To taste.
- Pepper To taste.
Instructions
- Gather all the ingredients on your kitchen counter.
- Prepare the hard-boiled eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then letting sit covered for 12 minutes.
- Chop the romaine lettuce and place it in a large salad bowl.
- Wash and halve the cherry tomatoes, adding them to the salad bowl.
- Dice the avocado and gently fold it into the salad.
- Chop the cooled hard-boiled eggs and add them to the salad bowl.
- Slice the green onions and sprinkle them over the salad.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the salad and gently toss to combine.
- Fold in the crab meat gently to keep it in larger chunks.
- Taste and adjust seasoning if necessary, then serve immediately or refrigerate for 30 minutes.
Notes
This salad is best enjoyed fresh but can be made a few hours in advance. Store leftovers in an airtight container in the refrigerator.