Get ready to indulge in a culinary paradise with these 20 delectable Crab Louie recipes! Whether you’re a seafood lover or just looking for a unique twist on traditional dishes, this collection has something for everyone. From classic salads and wraps to stuffed avocados and deviled eggs, we’ve got the perfect recipe to satisfy your cravings.
In this article, we’ll be exploring the world of Crab Louie, a dish that combines the sweetness of crab meat with the tanginess of creamy dressing, all wrapped up in a bed of crisp lettuce. With flavors ranging from spicy to savory and sweet, these recipes are sure to impress even the most discerning palates.
So what are you waiting for? Dive into this culinary journey and discover new ways to enjoy the rich flavor of crab Louie! In our next section, we’ll be highlighting some of the classic Crab Louie recipes that have made this dish a seafood staple. Stay tuned!
Classic Crab Louie Salad with Creamy Dressing
This iconic salad combines succulent crab meat, crunchy iceberg lettuce, and tangy avocado, all topped off with a rich and creamy dressing. Perfect for special occasions or as a decadent treat any time of the year.
Ingredients:
– 1 head of iceberg lettuce, chopped
– 1/2 cup lump crab meat (jumbo lump or claw)
– 1 ripe avocado, diced
– 1/4 cup chopped green onions (scallions) for garnish
– 1/2 cup Creamy Dressing (see below)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped lettuce and crab meat.
2. Arrange diced avocado on top of the salad.
3. Drizzle Creamy Dressing over the salad, tossing gently to coat.
4. Garnish with chopped green onions.
5. Serve immediately.
Creamy Dressing:
– 1 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Cooking Time: None! This salad is a quick assemble affair, ready in just a few minutes.
Spicy Crab Louie with Sriracha Mayo
A twist on the classic Louie salad, this spicy crab dish combines succulent lump crab meat with a tangy and creamy Sriracha mayo dressing.
Ingredients:
– 1/2 cup jumbo lump crab meat
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Sriracha sauce
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 hard-boiled eggs, sliced
– 1 head of iceberg lettuce, chopped
Instructions:
1. In a medium bowl, combine crab meat, red bell pepper, cucumber, and scallions.
2. In a small bowl, whisk together lemon juice, Sriracha sauce, Dijon mustard, salt, and pepper.
3. Pour the dressing over the crab mixture and gently fold to combine.
4. Divide chopped lettuce among four plates. Top with crab salad, sliced eggs, and serve immediately.
Cooking Time: 15 minutes
Avocado Crab Louie Stuffed Tomatoes
Elevate your dinner game with this refreshing and flavorful recipe, combining the creaminess of avocado with the sweetness of crab.
Ingredients:
– 4 large tomatoes, cored and halved
– 1 ripe avocado, diced
– 1/2 cup lump crab meat
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together diced avocado, crab meat, mayonnaise, and Dijon mustard until well combined.
3. Arrange tomato halves on a baking sheet lined with parchment paper.
4. Spoon the avocado-crab mixture into each tomato half, mounding slightly in the center.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until tomatoes are tender and filling is heated through.
7. Garnish with fresh parsley or chives.
Cooking Time: 15-20 minutes
Crab Louie Lettuce Wraps with Fresh Herbs
Elevate your salad game with this refreshing twist on the classic Crab Louie. Fresh herbs and crunchy lettuce make for a delightful and satisfying snack or light meal.
Ingredients:
– 1 head of butter lettuce, leaves separated
– 1/2 cup lump crab meat (jumbo lump or claw meat)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– 1 tablespoon mayonnaise
– 1/4 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Fresh chives, chopped (optional)
Instructions:
1. In a medium bowl, gently combine crab meat, lemon juice, Dijon mustard, mayonnaise, and Old Bay seasoning. Be careful not to break up the lumps of crab.
2. Arrange lettuce leaves on a plate or wrap surface.
3. Spoon about 1/4 cup of the crab mixture onto each leaf.
4. Top with chopped chives (if using).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Grilled Shrimp and Crab Louie Skewers
Elevate your outdoor dining experience with these mouthwatering skewers, featuring succulent shrimp and crab meat paired with a tangy Louie dressing.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup lump crab meat (jumbo or claw)
– 1/4 cup Louie dressing (or substitute with Thousand Island dressing)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together crab meat, Louie dressing, and a pinch of salt and pepper.
3. Thread shrimp onto the skewers, leaving a small space between each piece.
4. Place a tablespoon of the crab mixture on top of each shrimp.
5. Brush with olive oil and sprinkle with lemon juice.
6. Grill for 2-3 minutes per side, or until shrimp are pink and cooked through.
7. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Crab Louie Deviled Eggs with Old Bay Seasoning
Add a touch of Maryland flair to your deviled eggs with this unique recipe that combines the classic egg filling with the bold flavors of crab, Louie dressing, and Old Bay seasoning.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon Louie dressing
– 1 tablespoon chopped fresh parsley
– 1 tablespoon lump crab meat (jumbo lump or flaked)
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Paprika, for garnish
Instructions:
1. Cut the eggs in half lengthwise.
2. Scoop out the yolks and mash with a fork.
3. Add mayonnaise, Dijon mustard, Louie dressing, parsley, crab meat, Old Bay seasoning, salt, and pepper to the yolks. Mix until smooth.
4. Spoon the yolk mixture back into the egg white halves.
5. Sprinkle paprika on top of each deviled egg for garnish.
Cooking Time: None needed! These deviled eggs are ready to serve.
King Crab Louie with Lemon-Dill Dressing
A classic seafood salad gets a bright and refreshing twist with the addition of zesty lemon-dill dressing, perfectly balancing the richness of king crab.
Ingredients:
– 1 lb jumbo lump king crab meat
– 1/2 cup mayonnaise
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 4 lettuce leaves, for serving
Instructions:
1. In a medium bowl, gently combine king crab meat, mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
2. Stir in chopped fresh dill until well combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, place a lettuce leaf on each plate and spoon the King Crab Louie mixture over the top.
Cooking Time: 15 minutes (prep), 30 minutes (refrigeration)
Low-Carb Crab Louie in Cucumber Boats
A refreshing twist on the classic crab Louie, this recipe replaces traditional bread with crunchy cucumber boats, perfect for a low-carb and flavorful meal.
Ingredients:
– 1/2 cup lump crab meat
– 1/4 cup mayonnaise
– 2 tablespoons chopped green onions
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 4 large cucumber slices (about 1 inch thick)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, gently combine crab meat, mayonnaise, green onions, lemon juice, salt, and pepper.
3. Cut the cucumber slices into “boats” by removing most of the flesh with a spoon or melon baller.
4. Spoon about 1 tablespoon of the crab mixture onto each cucumber boat.
5. Dot the top of each boat with softened butter.
6. Bake for 10-12 minutes, or until the cucumber is tender and the butter is melted.
Cooking Time: 10-12 minutes
Crab Louie Sliders with Brioche Buns
These bite-sized Crab Louie Sliders are a twist on the classic California-inspired dish, served in soft and buttery brioche buns. Perfect for a party or gathering, these mini sliders are sure to impress.
Ingredients:
– 1 lb jumbo lump crab meat
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1/4 cup chopped celery
– 1/4 cup chopped red bell pepper
– Salt and pepper to taste
– 12 brioche buns, split
– Lettuce leaves and lemon wedges (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, celery, and bell pepper. Be careful not to break up the lumps of crab meat.
3. Spoon about 1/4 cup of the crab mixture onto each brioche bun half.
4. Place the sliders on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the buns are lightly toasted.
5. Serve immediately, garnished with lettuce leaves and lemon wedges if desired.
Cooking Time: 8-10 minutes
Crab Louie Stuffed Avocados
A creative twist on the classic crab louie salad, this recipe stuffs ripe avocados with a creamy crab filling and tops it off with a tangy remoulade sauce.
Ingredients:
– 4 ripe avocados
– 1/2 cup lump crab meat
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– Remoulade sauce (store-bought or homemade)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together crab meat, mayonnaise, Dijon mustard, and chopped fresh dill until well combined.
3. Spoon the crab mixture into the avocado halves.
4. Top each stuffed avocado with remoulade sauce.
5. Serve immediately.
Cooking Time: 10-15 minutes
Asian-Inspired Crab Louie with Wasabi Dressing
Elevate the classic Crab Louie salad with a fusion of Asian flavors and spicy kick from wasabi dressing. This recipe combines succulent crab, crunchy vegetables, and savory sesame seeds for a unique and delicious twist.
Ingredients:
– 1 cup lump crab meat
– 1/2 cup chopped napa cabbage
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced carrots
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons wasabi dressing (see below)
– 2 tablespoons toasted sesame seeds
– Salt and pepper to taste
Wasabi Dressing:
– 1 tablespoon wasabi paste
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon honey
Instructions:
1. In a medium bowl, combine crab meat, cabbage, bell pepper, carrots, and scallions.
2. In a small bowl, whisk together wasabi dressing ingredients until smooth.
3. Pour dressing over the crab mixture and toss to coat.
4. Sprinkle sesame seeds on top and season with salt and pepper.
5. Serve immediately.
Cooking Time: 10 minutes
Crab Louie Dip with Toasted Baguette Slices
Elevate your party game with this creamy and flavorful Crab Louie Dip, served with crispy toasted baguette slices. A perfect combination of rich crab meat and tangy flavors.
Ingredients:
– 1 (8 oz) container cream cheese, softened
– 1/2 cup lump crab meat
– 1 tablespoon lemon juice
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix cream cheese until smooth.
3. Add crab meat, lemon juice, Worcestershire sauce, paprika, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a baking dish and bake for 15-20 minutes or until lightly browned on top.
5. Meanwhile, toast baguette slices in the oven for 2-3 minutes or until crispy.
6. Serve warm crab dip with toasted baguette slices.
Cooking Time: 15-20 minutes
Mini Crab Louie Tarts with Puff Pastry
Mini Crab Louie Tarts with Puff Pastry: Elevate your appetizer game with these bite-sized treats that combine the flavors of crab, eggs, and creamy dressing in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup jumbo lump crab meat
– 1 tablespoon mayonnaise
– 1 tablespoon chopped fresh chives
– 1 egg, hard-boiled and diced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. In a small bowl, mix together crab meat, mayonnaise, chives, egg, and Dijon mustard.
4. Place a spoonful of the crab mixture in the center of each pastry square. Fold edges to form a triangle or a square shape, pressing gently to seal.
5. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water). Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Crab Louie Sushi Rolls with Spicy Mayo
Experience the fusion of classic American flavors with Japanese sushi techniques in these mouthwatering Crab Louie Sushi Rolls. Fresh crab, crunchy lettuce, and tangy Thousand Island dressing come together in a creamy, spicy wrap.
Ingredients:
– 1/2 cup cooked and flaked crab meat
– 1/4 cup sushi rice
– 1 sheet of nori seaweed
– 1/2 cup shredded iceberg lettuce
– 2 tbsp Thousand Island dressing
– 2 tsp wasabi paste
– 1 tsp soy sauce
– Spicy mayo (store-bought or homemade)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Prepare sushi rice according to package instructions.
2. Lay nori sheet flat and spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
3. Arrange crab meat, lettuce, and Thousand Island dressing in the middle of the rice.
4. Roll sushi using bamboo mat or your hands, applying gentle pressure to compress ingredients.
5. Slice into 8 equal pieces.
6. Serve with spicy mayo, sesame seeds, and chopped scallions.
Cooking Time: 10-15 minutes
Bacon-Wrapped Crab Louie Bites
Bacon-Wrapped Crab Louie Bites Recipe
A delicious twist on the classic cocktail party favorite, these bite-sized morsels combine succulent crab meat with creamy louie dressing and crispy bacon. Perfect for your next gathering or special occasion!
Ingredients:
– 1/2 cup jumbo lump crab meat
– 1/4 cup louie dressing
– 6 slices of thick-cut bacon
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, gently combine crab meat, louie dressing, Worcestershire sauce, and Old Bay seasoning. Be careful not to break up the lumps.
3. Lay a slice of bacon flat on a work surface. Place about 1 tablespoon of the crab mixture in the center of the bacon.
4. Fold the bacon over the filling, forming a neat package. Repeat with remaining ingredients.
5. Bake for 12-15 minutes or until the bacon is crispy and golden brown.
6. Remove from oven and sprinkle with chopped parsley (if using). Serve warm.
Cooking Time: 12-15 minutes
Crab Louie Pasta Salad with Cherry Tomatoes
A refreshing twist on classic pasta salad, this recipe combines the sweetness of cherry tomatoes with the richness of crab and a hint of tanginess from a creamy dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 cup cooked lump crab meat
– 1 pint cherry tomatoes, halved
– 1/4 cup mayonnaise
– 2 tbsp. chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked crab meat, cherry tomatoes, mayonnaise, and parsley.
3. Add the cooked pasta to the bowl and toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Crab Louie Stuffed Mushrooms
Elevate your appetizer game with these delectable Crab Louie Stuffed Mushrooms, featuring succulent crab meat, tangy Louie dressing, and earthy mushrooms.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup jumbo lump crab meat
– 2 tablespoons Louie dressing (or Thousand Island dressing)
– 1 tablespoon butter, softened
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, gently combine crab meat, Louie dressing, and garlic.
3. Butter each mushroom cap with softened butter.
4. Spoon the crab mixture onto each mushroom cap, dividing it evenly.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Crab Louie Flatbread with Arugula
Elevate your flatbread game with this decadent Crab Louie creation, featuring succulent crab meat, crispy bacon, and peppery arugula.
Ingredients:
– 1 package of flatbread or naan
– 1/2 cup lump crab meat (jumbo lump or claw meat works well)
– 4 slices of cooked bacon, crumbled
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Spread the flatbread with a thin layer of mayonnaise.
3. Top with crab meat, crumbled bacon, salt, and pepper.
4. Bake in the preheated oven for 8-10 minutes or until the crust is golden brown.
5. Remove from the oven and drizzle with Dijon mustard.
6. Garnish with fresh arugula leaves and serve immediately.
Cooking Time: 10 minutes
Crab Louie Bruschetta with Garlic Toast
Elevate your appetizer game with this decadent crab bruschetta, featuring succulent lump crab meat, tangy Louie sauce, and crispy garlic toast.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 8 oz jumbo lump crab meat (fresh or frozen)
– 1/4 cup Louie sauce (store-bought or homemade)
– 3 cloves garlic, minced
– 1 tablespoon butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together crab meat, Louie sauce, and a pinch of salt and pepper.
3. Butter each baguette slice on one side.
4. Toast the garlic buttered side of the bread for 5-7 minutes or until golden brown.
5. Spoon the crab mixture over the toasted bread.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Crab Louie Chilled Soup with Cucumber
Escape the heat with this refreshing take on the classic Crab Louie soup, featuring the cooling crunch of cucumber. This light and zesty chilled soup is perfect for hot summer days.
Ingredients:
– 1 (6 oz) can of lump crab meat
– 1 cup of diced fresh cucumber
– 2 cups of chicken broth
– 1/2 cup of heavy cream
– 1 tablespoon of Dijon mustard
– Salt and pepper to taste
– Chopped hard-boiled egg and chopped parsley for garnish (optional)
Instructions:
1. In a large bowl, combine crab meat, cucumber, chicken broth, and mustard. Mix well.
2. Stir in heavy cream until fully incorporated.
3. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Taste and adjust seasoning as needed.
5. Serve chilled, garnished with chopped egg and parsley if desired.
Cooking Time: None! This soup is a no-cook recipe, perfect for hot summer days when you need a quick and refreshing treat.
Summary
Indulge in the rich flavors of crab with these 20 mouth-watering Crab Louie recipes! From classic salads to innovative twists, these dishes are sure to satisfy your seafood cravings. Discover how to make Creamy Crab Louie Salad, Spicy Crab Louie with Sriracha Mayo, and many more creative variations. Whether you’re in the mood for a light and refreshing snack or a hearty meal, there’s something for everyone on this list. Get ready to dive into a world of delicious crab dishes!
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