Classic Crab Louie Recipe: How to Make the Iconic West Coast Salad

This quick, elegant salad comes together in minutes and is perfect for gatherings or a special meal at home.

For the salad:

• 2 heads soft lettuce
• 2 lbs fresh crab
• 6 eggs, soft-boiled
• 1 bunch radishes, sliced
• 2 avocados, cut into chunks
• 1 ½ cups pear tomatoes, sliced
• 1 bunch chives, chopped

For the dressing

• 1 cup homemade Whole30 mayonnaise
• 1 ½ T Whole30-compliant ketchup
• 1 ½ T Tessemae’s buffalo sauce (or 3 T hot or mild, if you only have one)
• 1 ½ T green olives, finely chopped
• 1 T fresh lemon juice
• Several drops hot sauce, to taste
• 1 t smoked paprika
• 1 t Aleppo pepper
• 1 clove garlic, minced

Instructions

1. Make the dressing: whisk together mayonnaise, ketchup, buffalo sauce, chopped olives, lemon juice, hot sauce, smoked paprika, Aleppo pepper and minced garlic until smooth and well combined.

2. Soft-boil the eggs: bring water to a boil and cook eggs for about 7 minutes for a gooey yolk. Adjust time for firmer yolks if desired. Transfer eggs to an ice bath, peel and halve or quarter.

3. Assemble the salad: arrange the torn lettuce on a large platter or individual plates. Add chunks of avocado, sliced radishes, pear tomatoes, chopped chives, crab meat and the soft-boiled eggs.

4. Finish and serve: drizzle the dressing over the salad or serve it on the side. Taste and adjust seasoning if needed. Serve immediately with friends or family.