Crab Louie Salad

We took an adult trip to Disney last year.  Just my husband and I.  No kids, no grandkids, just two adults eating and drinking our way though the Disney Parks.  It was heaven.  We found ourselves at the Brown Derby in Hollywood Studios for lunch.  I ordered the Crab Louis Salad and "Oh Man" was it good.  I came home and started to research and play with this recipe.  It is especially good when Blue Crab is in season on the Eastern Shore. Simple salad ingredients of Fresh Jumbo Lump Crab Meat and a Louie Sauce Dressing to compliment it.

Louis Dressing is the West Coast cousin to the Thousand Island Dressing with a kick.  The kick comes from the chili sauce and horseradish.  Although it's origins are debated, the recipe appeared in San Francisco’s Saint Francis Hotel Cook Book in 1919.  It makes a great dressing for all salads but is exceptional good when you add crab or lobster to the salad.  I like to serve this salad as part of a summer brunch.  It is good as a dip for shrimp cocktail as well!

Enjoy! 

Crab Louie Salad

• 1 Head of Romaine Lettuce

• 1 pound fresh asparagus, trimmed

• 2 Hard Boiled Eggs quartered or chopped

• 10 Cherry Tomato’s halved

• 1 Cucumber

• ½ cup Chopped Green Olives

• 1 cup mayonnaise

• ¼ cup heavy cream

• 1 teaspoon Hot Sauce

• 2 teaspoons lemon juice

• 1 teaspoon grated Onion

• ¼ cup minced green pepper

• 1 teaspoon minced Garlic

• ¼ teaspoon lemon zest

• Salt and pepper to taste

• ½ teaspoon Worcestershire sauce

• ½ teaspoon Horseradish

• 1 pound cooked Jumbo Lump Crabmeat

Whisk  mayonnaise, heavy cream, hot sauce, lemon juice, onion, green pepper, garlic, lemon zest, Worcestershire sauce and salt together.  Assemble salad topping the greens and vegetables with Jumbo Lump Crab.  I like to serve the salad unconstructed and undressed with a small amount of dressing on the side.