California King Louie

Crab Louie is one of the quintessential 1950s restaurant dishes. I find the original version to have too much mayo and catsup for my taste. I also don’t really need to drown my seafood in a sauce to make it palatable.

My version is updated and more paleo than the original. If you are not doing strict paleo I also provide options which are way simpler for preparation.


4 oz lump crab meat

1 avocado

1 tomato

2 hard boiled eggs

2 handfuls red leaf lettuce

3 T paleo mayo (I use Nom Nom’s recipe)

1 T sriracha (I use the Nom Nom paleo version)

1 T lemon juice

1 clove garlic, crushed

1 t fresh grated horseradish (you can sub in prepared if you don’t have a fresh root on hand)

1 scallion, white and light green parts diced


Bring enough water to cover your eggs to a boil in a pot. Add your eggs and boil for 10 minutes. Remove from heat, drain and cover in cool water. Peel when cool enough to touch.

While the eggs are boiling, wash and tear the lettuce into a bowl.

Wash and slice the tomato and add to the letuce. Peel and slice the avocado and add to the lettuce.

Place the crab in the bowl with the other ingredients.

Peel and slice the eggs and then add them to the salad.

Using a large measuring cup or small bowl, mix the remaining ingredients together to make the dressing. Taste and add salt and pepper as needed.

Drizzle the dressing on the salad.

#salad #quickmeal #paleo #dinneridea #homecooking #lowcarb #crab #avocado #eggs #seafood


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