Classic Crab Louie Salad Recipe

This Crab Louie is a fresh, elegant salad inspired by the classic West Coast favorite. It brings together tender crab meat, soft-boiled eggs, creamy avocado, crisp radishes and lettuce, and sweet pear tomatoes. The dressing is a bright, savory, slightly spicy mayonnaise-based sauce with chopped green olives and smoked paprika for depth. This salad comes together quickly and makes a lovely centerpiece for a light lunch, a celebratory brunch, or a relaxed dinner shared with friends.

Use the best-quality crab you can find—fresh lump crab or well-drained canned/jarred crab both work. Prepare the components in advance if you prefer: the dressing can be whisked together ahead of time and refrigerated, and eggs can be cooked and chilled before assembly. When you’re ready to serve, assemble on a large platter so everyone can admire the colors and textures before serving.

For the salad:

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

For the dressing

• 1 cup homemade Whole30 Mayo MAGIC ELIXIRS
• 1 ½ T Whole30 compliant ketchup
• 1 ½ T Tessemae’s buffalo sauce
  • (use 3 T of either hot or mild, if you don’t have both)
• 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 or pressed

Instructions

1. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, buffalo sauce, chopped green olives, lemon juice, hot sauce, smoked paprika, Aleppo pepper, and the minced garlic. Taste and adjust seasoning—add more lemon for brightness, more hot sauce for heat, or a pinch of salt if needed. The dressing should be creamy with a gentle smoky, tangy balance.

2. Soft-boil the eggs: Bring a saucepan of water to a rolling boil. Carefully lower the eggs into the water and boil for about 7 minutes for a soft, slightly runny yolk; increase the time by 1–2 minutes if you prefer firmer yolks. Once done, transfer eggs to an ice bath to stop cooking, then peel and set aside.

3. Prepare the produce and crab: Rinse and dry the lettuce and tear into bite-sized pieces. Slice the pear tomatoes and radishes. Cut the avocados into chunks and toss them briefly with a squeeze of lemon to slow browning. Gently pick through the crab meat to remove any shell pieces and break it into large flakes so it remains tender.

4. Assemble the salad: On a large platter or individual plates, arrange the lettuce as a base. Create clusters of crab, avocado chunks, sliced tomatoes, radishes, and halved soft-boiled eggs for a composed look, or toss everything together if you prefer. Sprinkle chopped chives over the top for a fresh onion note.

5. Dress and serve: Spoon the dressing over the salad just before serving, or serve it on the side so guests can add as desired. Serve immediately so the avocados stay bright and the eggs remain slightly gooey. This salad pairs beautifully with light white wine or a crisp sparkling beverage.

Notes: Leftovers can be refrigerated for a day, but the texture of crab and avocado is best the day it’s made. If preparing ahead, keep the dressing and avocado separate until serving to preserve freshness.