Crab and Crawfish Salad with Spicy Louis Dressing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/08/19
Crab and Crawfish Salad
Crab and Crawfish Salad. Diana Miller/Cultura/Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 4 to 6 Servings

 This seafood salad is a Cajun blend of crab and crawfish, along with vegetables and salad greens. The salad is served with a Louis (or Louie) style dressing.

The dressing is a classic combination of mayonnaise and chili sauce or cocktail sauce.

Ingredients

  • For the Dressing:
  • 1 cup mayonnaise (light or full fat)
  • 1/3 cup chili sauce or seafood cocktail sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Tabasco Sauce
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons sweet pickle relish
  • 4 green onions (thinly sliced)
  • Dash salt and freshly ground black pepper, to taste
  • Salad
  • 1 pound jumbo lump crabmeat (chilled)
  • 1 to 1 1/2 pounds crawfish tails (cooked, peeled, chilled, or about 4 to 6 for each plate)
  • 1 dozen cherry tomatoes (halved)
  • 1 large red onion (quartered and thinly sliced)
  • 1 large red bell pepper (cut into thin strips)
  • 4 hard-cooked eggs (cut in wedges)
  • 4-6 torn lettuce or salad greens for serving

Steps to Make It

  1. In a bowl combine the mayonnaise, chili sauce or cocktail sauce, lemon juice, Tabasco, Old Bay, relish, and green onions. Add  salt and pepper as needed, to taste. Blend thoroughly; cover and chill until ready to serve. 

  2. On individual salad plates, arrange the lettuce leaves, arugula, or mixed greens. Place a portion of the  crabmeat in the center of each greens-lined plate. Arrange the crawfish tails, tomato halves, hard-cooked egg wedges, and bell pepper around the crabmeat on each plate.

  3. Cover and refrigerate the plates if not serving immediately.

  4. Serve the salad with the chilled dressing.

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