High-Protein Crab Louie Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g fresh crab meat (or canned crab meat, drained)</li><li class="ingredients-single-item">1 head romaine lettuce, chopped</li><li class="ingredients-single-item">1 head butter lettuce, torn</li><li class="ingredients-single-item">4 large eggs, hard-boiled and quartered</li><li class="ingredients-single-item">200g cherry tomatoes, halved</li><li class="ingredients-single-item">1 cucumber, sliced</li><li class="ingredients-single-item">8 radishes, thinly sliced</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">1 lemon, cut into wedges for serving</li><li class="ingredients-single-item">200g Greek yogurt</li><li class="ingredients-single-item">60g light mayonnaise</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">1 tablespoon Worcestershire sauce</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 teaspoon Dijon mustard</li><li class="ingredients-single-item">1 small garlic clove, minced</li><li class="ingredients-single-item">1/2 teaspoon paprika</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan (for eggs)</li><li class="equipment-single-item">Mixing bowl</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 9 minutes for perfectly set yolks. Transfer the eggs to an ice bath immediately to stop the cooking process and prevent the gray ring from forming around the yolk (which occurs when eggs are overcooked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooling, prepare the Louis dressing. In a medium bowl, whisk together the Greek yogurt, light mayonnaise, tomato paste, Worcestershire sauce, lemon juice, Dijon mustard, minced garlic, and paprika until smooth and well combined. The yogurt lightens the traditional dressing while maintaining its creamy texture. Season with salt and pepper to taste, then cover and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Check your crab meat for any shell fragments by gently running your fingers through it. If using canned crab, drain thoroughly and pat dry with paper towels to remove excess moisture, which would otherwise dilute the flavors of your salad.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange the chopped romaine and torn butter lettuce on a large serving platter or divide among four individual plates. The combination of romaine and butter lettuce provides both crunch and tenderness for textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Peel and quarter the hard-boiled eggs. Arrange the crab meat in the center of the lettuce bed, then artfully place the quartered eggs, halved cherry tomatoes, cucumber slices, radish slices, and avocado around the crab. This arrangement highlights the colorful components while keeping the star ingredient—the crab—front and center.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drizzle the Louis dressing over the salad just before serving, or serve it on the side to allow everyone to dress their own portion. Sprinkle the chopped chives over the top for a fresh, oniony bite that complements the sweet crab meat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Garnish the platter with lemon wedges, which can be squeezed over the salad for extra brightness that cuts through the richness of the crab and dressing. Serve immediately while all components are fresh and at their optimal texture.</li></ol>