Crab Louie Salad


Louie Dressing:
1 pint mayonnaise½ pint tomato ketchup
½ cup sweet relish½ cup chopped black olives
2 hard boiled eggs, chopped 
Crab Louie Salad:
1 head iceberg lettuce, chopped8 to 12 ounces Blue Star Imperial Crabmeat
3 tomatoes, quartered ½ lb. asparagus spears, cooked
1 avocado, peeled, pitted and sliced lengthwise, thinly 


To make dressing, mix together mayonnaise, ketchup, relish, olives and eggs.

Make bed of iceberg lettuce on a large plate. Top with whole lumps of Blue Star Imperial Crabmeat, crab, avocado, tomatoes and asparagus. Drizzle with Louie dressing

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