Crab Louie Salad with Mayonnaise Dressing Recipe – Blue Plate Mayonnaise
Add West Coast flavor to your get-togethers and everyday lunches with our Crab Louie salad. Find the recipe with a rich, creamy mayonnaise dressing at Blue Plate® Mayonnaise.
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Cooking tools:
- Mandoline
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Plate
- Refrigerator
Ingredients
- 1 cup Blue Plate®️ Mayonnaise
- 3 tablespoons Heinz chili sauce
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chopped capers
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- SALAD
- 1 pound jumbo lump crabmeat, picked through for shells
- 2 heads Romaine hearts or Bibb or butter lettuce, torn into bite size pieces
- 2 avocados, cut into ½-inch cubes
- 1 pint cherry tomatoes, halved lengthwise
- 4 large radishes, thinly shaved on a mandolin
- 4 hard-cooked eggs, cut into 4 wedges each
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