Paige’s Kitchen: Crab louie salad

Paige shows us how to make the perfect salad for our warmer temps.
Paige shows us how to make the perfect salad for our warmer temps.(WCJB)
Published: Feb. 2, 2022 at 4:42 PM EST
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GAINESVILLE, Fla. (WCJB) - In the past few weeks, we have gone from freezing weather to Bill’s forecast of 80 degrees. That is a reason to celebrate.

So in tonight’s Paige’s Kitchen instead of a soup recipe we are going to have a salad that is perfect for our weather.


1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup finely chopped yellow bell pepper

1/4 cup sliced green onions

2 tablespoons chopped pitted green olives (I prefer Castelvetrano green olives)

2 tablespoons of ketchup or chili sauce

5 teaspoons of lemons juice

2 teaspoons of chopped fresh tarragon

1/4 tsp salt

1/4 tsp black pepper

1/tsp of cayenne pepper


1 pound of fresh crab meat pressed dry between paper towels. I prefer jumbo lump crab meat.

2 heads of Bib lettuce torn into 1 1/2 inch pieces

7 1/2 ounces of grape tomatoes, halved ( I prefer Sugar Bomb tomatoes)

3 hard-boiled eggs cut into quarters

1 ripe avocado pitted..halved and cut into thin slices

1. Whisk all dressing ingredients together in a bowl and put them into the fridge.

2. For the salad. Gently toss crab meat with half of the dressing. Place lettuce on a serving platter and then mound crab meat in the middle. I use an ice cream scoop to get into a nice mound. Then arrange the tomatoes, eggs, and avocado around on the lettuce surrounding the crab meat. Let guests serve themselves and pour the leftover dressing onto their salads.

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