Crab Louie is a classic seafood salad that never goes out of style. Sweet, tender Heron Point crab meat sits atop crisp romaine lettuce, fresh asparagus, and vibrant vegetables, all tied together with a tangy, creamy Louie dressing. The mix of rich crab, zesty sauce, and refreshing crunch makes every bite perfectly balanced. It’s a timeless dish that feels elegant yet satisfying, ideal for lunch or a light dinner.

Instructions

Dressing

1. In small mixing bowl combine all ingredients and whisk until combined
2. Refrigerate until needed

Toppings

1. Fill a medium sauce pot with water and bring to a boil on medium-high heat
2. Cut the hard ends off from the asparagus
3. Blanch asparagus in boiling water for 1 to 2 minutes or until soft
4. With a slotted spoon, remove from the hot water and shock by submerging in a bowl of ice water, saving pot of boiling water for eggs
5. In the reserved boiling water, cook eggs for 10 minutes (hard boiled)
6. Remove the eggs from the hot water with a slotted spoon and shock by submerging in a bowl of ice water
7. Once cooled, remove the shell and slice in half.

To Serve

1. Dress the crab with dressing and layer each salad with romaine, Boiled Eggs, and prepared vegetables
2. Season with salt and pepper