Crab Louie Salad
Crab Louie salad
Funny story, I ordered a Crab Louie salad at a some-what upscale restaurant in Hawaii, assuming that lit would have REAL crab…nope! Imitation crab! YUCK!
All keto…. of-course!
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Crab Louie Salad Dressing
- 1 pint mayonnaise homemade or Primal mayo (use egg free mayo recipe if needed)
- 1/2 pint tomato sauce
- 1/2 cup diced dill pickles
- 3 tablespoons juice from the dill pickles
- To make the dressing, dice the dill pickles until tiny pieces. Place in a medium bowl, add the mayo, pickle juice, and tomato sauce.
Crab Louie Salad
- 1 head romaine lettuce
- 4 slices sugar free bacon
- 8 ounces canned crab
- 4 large hard-boiled eggs
- 1 medium tomato diced
- 1/4 cup red onion
- 1/2 cup Sliced Black Olives
- 3/4 cup Louis Dressing
- Dice the bacon and fry until slightly crisp, about 3 minutes, stirring often. Remove from skillet and set aside on paper towel to drain and cool
- Make a bed of romaine lettuce on a large plate. Top with a row of each: crab, bacon, quartered hard boiled eggs, tomatoes, onions and black olives. Drizzle with Louie dressing.
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