American · Mexican

Southwestern Crab Louie Salad

Name: Southwestern Crab Louie Salad
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 2 servings
Cuisine: American, Mexican
Ingredients: 8 oz. lump crab; 2 mini heads butter lettuce; 2 hard-boiled eggs; 1 cup cherry tomatoes, sliced in half; 1 avocado, sliced; 1 ear corn, charred on the grill or under the broiler; 2 TBSP pepitas; ½ cup mayonnaise; 1 poblano pepper, roasted and chopped; 3 tsp fresh lime juice; 1 tsp Worcestershire sauce; 2 TBSP agave nectar; ¼ tsp garlic powder; ¼ cup green onions, green parts only, chopped; 2 TBSP cilantro or basil, roughly chopped; 1 oz. half-and-half cream; ½ tsp kosher salt; ¼ tsp black pepper; water, a splash, to thin the dressing if needed

On my layovers in Los Angeles, I would take the free bus to Manhattan Beach. There was a little place just steps from the beach with an outdoor patio that served the best Crab Louie salad ever! I wanted to create my own version, and with California so close to Mexico, Mexican flavors felt like the perfect inspiration. Sweet lump crab, avocado, and hard-boiled eggs meet charred corn and crunchy pepitas, with a creamy roasted poblano and lime dressing bringing it all together. It’s my Southwestern take on an American seafood classic—and a delicious reminder of those lovely afternoons in Manhattan Beach.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Classic Crab Louie meets the flavors of the Southwest in this colorful composed salad. Roasted poblano, fresh lime, agave and herbs transform the traditional creamy dressing, while charred corn, avocado and pepitas complement the sweet crab.

Why These Flavors Work

Classic Crab Louie pairs naturally with Southwestern flavors because sweet crab and creamy dressing welcome gentle chile heat and bright acidity. Roasted poblano adds smokiness, lime keeps the dressing lively, agave balances the tang, and charred corn, avocado and pepitas contribute sweetness, richness and crunch.

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COOKING MODESouthwestern Crab Louie Salad

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 3

STEP 1

Set the oven broiler to high, or preheat a grill. Broil or grill the poblano until the skin is blackened. Transfer the poblano to a paper bag, close the bag and let it steam for 10 minutes. Peel away the blackened skin, remove the seeds and chop the poblano. Set aside.

STEP 2

In a mini food processor, combine the roasted poblano, mayonnaise, lime juice, Worcestershire sauce, agave nectar, garlic powder, green onions, cilantro or basil, half-and-half, salt and black pepper. Process until combined. Refrigerate until needed.

STEP 3

On a serving platter, arrange the lump crab, butter lettuce, hard-boiled eggs, cherry tomatoes, charred corn and avocado. Drizzle 2 tablespoons of poblano dressing over each salad (4 tablespoons total), garnish with the pepitas, and refrigerate the remaining dressing.

How to Make Southwestern Crab Louie Salad

Char the Poblano

Broil or grill the poblano until its skin is blackened.

Steam the Pepper

Place the hot poblano in a closed paper bag for 10 minutes.

Peel and Chop

Remove the blackened skin and seeds, then chop the poblano.

Blend the Dressing

Process the poblano with the mayonnaise, lime juice, Worcestershire sauce, agave, seasonings, green onions, herbs and cream.

Chill the Dressing

Thin with a splash of water if needed, then refrigerate until serving.

Arrange the Salad

Arrange the crab, lettuce, eggs, tomatoes, corn and avocado on a serving platter.

Dress and Garnish

Drizzle 2 tablespoons of poblano dressing over each salad, garnish with pepitas and serve. Refrigerate the remaining dressing.

Recipe Guidance

Storage

Refrigerate the crab, dressing, cooked components, and salad vegetables in separate airtight containers within 2 hours. Assemble only what will be eaten and use the crab within 3 to 4 days.

Reheating

Do not reheat the assembled salad. Serve the crab and vegetables chilled; if the recipe includes a cooked component that is intended warm, heat it separately and cool it slightly before plating.

Make Ahead

Prepare the dressing and sturdy vegetables ahead and refrigerate them separately. Keep the greens dry and add the crab, dressing, and delicate garnishes just before serving.

Serving Suggestions

Arrange the components on chilled plates and serve the dressing on the side or spoon it on just before eating. Add lime wedges for a fresh finish.

Mary’s Introduction

Why These Flavors Work