This Crab Louie Salad with King Crab is a lighter version of the classic Crab Louie (or Crab Louis), and is topped with steamed crab and a spicy yogurt dressing.
Guys, I know that I'm here to help you find seafood ideas, but occasionally-- you give me THE BEST ideas.
Seriously, you all are fantastic!
Over the summer, I made this Grilled King Crab Salad with Creamy Avocado Dressing, and the fabulous Meg (who lives near crabbing country and blogs at Meg is Well), told me I needed to turn it into a Crab Louie Salad.
NEEDED to! And so, I did!
This King Crab Louie Salad is a lightened-up version of the West Coast classic, and is made with freshly steamed king crab and a healthy spicy yogurt dressing.
How to Steam King Crab Legs
Have you worked with King crab legs before?
First of all-- know that they're big! Alaska king crabs can grow up to 5 feet long, and the legs can sometimes seem a little intimidating.
Never fear, crab lover!
They are 100% manageable, and with just a little bit of work-- you can chow down on their sweet, sweet meat in (almost) no time.
Steam + Crack the Crab
To begin with, you need to warm the legs up!
Especially if they're frozen.
I prefer to steam my crab legs in a large stockpot to warm them up.
If you need more help prepping the crab, read my tutorial on how to steam and crack crab legs.
After removing the crab meat, make sure to save the shells to make homemade seafood stock.
Can I Prepare the Crab Ahead of Time For This Crab Louie Salad?
You sure can!
The crab meat can be stored in the fridge for about three days.
How to Prepare a Crab Louie Salad
Once you've got all the crab meat out of the shells, start putting the salad together.
You can use more or less of each ingredient (depending on what you've got on hand or what you prefer), but here's how I make mine.
Start with a lettuce base. I like to use a spinach and Romaine blend.
Add boiled eggs, sliced avocado, diced tomato, and lightly blanched asparagus.
Serve your salad with the spicy yogurt dressing, and have a crab-tastic meal!
Crab Louie Salad with King Crab
- 1 pound King Crab Legs See Recipe Notes
- 4 ounces Fresh spinach
- 1 Romaine heart, roughly chopped
- 4 boiled eggs (or more if desired), halved
- 1 large tomato, diced (or more if desired)
- 1 avocado, cut into slices
- 6 asparagus stalks, raw, cut into 2" pieces (Optional)
- 2 lemons, quartered
Spicy Yogurt Dressing:
- ½ cup plain yogurt
- ½ lemon, juiced
- 1 tablespoon capers
- 1 tablespoon horseradish root, freshly grated (or sub prepared)
- 1 teaspoon tomato paste
- ½ teaspoon smoked paprika
- ½ teaspoon salt (to taste)
Steaming the Crab Legs:
- Start with a stockpot large enough to hold all the crab legs. (If the legs just barely stick out of the top of the pot, you can still use the pot.) Fill the pot with about ½" water, and bring water to a boil over medium-high heat.
- Add a steamer basket to the pot. Set the crab legs inside the pot, and cover with a lid. (If the legs stick out of the pot slightly, and prevent the lid from sealing, use a piece of aluminum foil as a lid and pinch it against the pot to create a sealed environment.)
- Steam the crab legs 4-6 minutes total for thawed crab legs or 10-11 minutes total for frozen legs.
- Carefully remove crab legs from the pot using tongs, and rinse the legs with cold water.
Removing Crab Meat:
- Use a crab cracker to remove crab meat from shells, or use a chef's knife and kitchen shears. (Check the Recipe Notes for a tutorial link.)
Spicy Yogurt Sauce:
- Add all the sauce ingredients together, and stir. Salt to taste. (This dressing is thick, allowing it to work as both a dressing and a sauce to dip the crab into. If you prefer a thinner dressing, add more lemon juice.)
Assemble the Salad:
- (Optional): Bring a small pot of water to a boil. Blanch asparagus for 1 minute or less, until bright green. Drain water, and set asparagus aside.
- Toss together the romaine hearts and spinach. Use the lettuce as a base for the salad, and then add the tomatoes, avocado, boiled eggs, asparagus, and crab. Serve with limes and the avocado dressing.