I still remember the first time I made this Paleo Crab Louie salad like it was yesterday! I was craving something fresh, light, and packed with flavor but also easy on my low-carb journey. This salad just kind of popped into my head one afternoon, and when I finally whipped it up, it was a total win. The mix of crisp veggies, succulent crab meat, and that creamy crab Louie dressing felt like a celebration in every bite. It instantly earned a spot as a staple in my kitchen rotation.
This Paleo Crab Louie salad is exactly what I look for in my foodie life—something approachable yet full of satisfying flavor. It’s the kind of dish that makes you excited to sit down and enjoy, and bonus, it’s perfect for sharing with friends or for a solo treat. What really brings me joy about this recipe is how simple ingredients come together to create that classic Louie balance, all while staying true to paleo and low carb needs.
I can’t wait for you to give this Paleo Crab Louie salad a try! Once you do, you’ll see why it’s become such a favorite here. If you love vibrant, fresh meals that taste like a little bit of a seafood getaway, this is your go-to. Plus, it’s easier than you think to make it your own, whether you’re new to cooking or a seasoned kitchen pro.
What You’ll Need:
This Paleo Crab Louie salad keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll grab:
- 1 pound fresh crab meat, picked over for shells
- 4 cups mixed greens (iceberg, romaine, or any paleo-friendly leafy greens)
- 1 cup diced cucumber, peeled and seeded for crunch
- 1/2 cup diced celery for that fresh snap
- 1/2 cup cherry tomatoes, halved
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, sliced
- 3 green onions, chopped
For the crab Louie dressing:
- 1/2 cup paleo mayonnaise (you can easily find this at any regular grocery store or health market)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (check paleo-friendly labels)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- A dash of hot sauce (optional but recommended for a little kick)
Out of celery? No problem! You can swap in jicama or even bell pepper to keep that satisfying crunch in this Paleo Crab Louie salad.
I always add a little extra lemon juice to brighten the flavors in this salad. It’s a quick prep tip that brings everything to life!
This Paleo Crab Louie salad is kind to your wallet because it uses pantry staples and one fresh main ingredient, crab—which, when you buy it lumped or pre-picked, can be super budget-friendly. Plus, no tricky or expensive produce here!
Leftovers keep well in the fridge for up to two days if you store the dressing separately. That way, your salad stays fresh and crisp for your next meal.
Let’s Cook This Together:
- Prep the crab meat first. Gently break it apart with your fingers or a fork, being careful to remove any shells. This makes all the difference for that delicate, flaky texture we want.
- Make the dressing. In a small bowl, whisk together the paleo mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and hot sauce. Set this crab Louie dressing aside—it’ll thicken up a bit as it chills.
- Chop your veggies and eggs. Dice the cucumber, celery (or your crunch swap), tomatoes, green onions, and hard-boiled eggs. I like to keep the avocado sliced on the side to add just before serving to avoid browning.
- Assemble your greens. Toss your mixed greens into a large bowl or lay them out as a bed on a platter. This salad looks gorgeous served family-style.
- Combine everything carefully. Add the crab meat and chopped veggies to your greens. Drizzle the crab Louie dressing over and toss gently to combine. Be patient and light-handed here; you don’t want to bruise the crab.
- Top with sliced avocado. Add those creamy avocado slices right before you serve to keep their color and creaminess.
Start to finish, this Paleo Crab Louie salad comes together in about 25-30 minutes. While you’re mixing the dressing, you can already be boiling your eggs to save some time—multitasking wins!
If your Paleo Crab Louie salad looks a little “saucy” at first, that’s totally fine. A gentle toss helps everything settle in nicely.
I’ve learned that the key to this salad really is the crab Louie dressing. Don’t rush it—let the flavors meld for a few minutes, and it’ll bring your salad to life.
How to Serve & Savor It:
This Paleo Crab Louie salad truly shines when you serve it with a crisp, chilled white wine or a sparkling water with a twist of lemon. It’s light and refreshing, perfect for warmer weather or anytime you’re craving something low carb and satisfying.
Pair this salad with some garlic roasted asparagus or zucchini noodles tossed with olive oil for a complete paleo seafood salad meal. The textures and flavors just sing together.
I love having this Paleo Crab Louie salad for a weekend lunch when I want food that feels both indulgent and healthy. Also, it’s a total crowd-pleaser at casual get-togethers or when friends drop by unexpectedly. The presentation couldn’t be simpler—just a colorful platter with the salad piled high and avocado slices bursting with green.
Got leftovers? Try rolling it into paleo-friendly lettuce wraps for a quick, fresh snack the next day.
Seasonally, swapping some of the veggies with roasted beets or adding a sprinkle of fresh dill brings in a lovely twist. My family started asking for this version after I tried it, which was so fun!
For more everyday foodie inspiration, check out my other favorites like these Chicken Avocado Ranch Burritos—they’re a win any day.
Your Questions, Answered:
Can I prep parts of this Paleo Crab Louie salad ahead?
Absolutely! You can make the crab Louie dressing and hard-boil the eggs up to two days ahead. Store the dressing in a sealed container in the fridge. Chop the veggies and keep everything separate until you’re ready to toss it together. I’ve done this many times when hosting, and it cuts down on stress!
Is there a good swap for crab meat in this salad?
If crab isn’t your thing, cooked shrimp or chopped lobster works beautifully for this paleo seafood salad vibe. Even canned crab meat can work in a pinch—just be sure to drain it well.
How can I make this Paleo Crab Louie salad for more people?
Simply multiply the ingredients based on the number of guests. This salad scales up nicely! I usually double the crab Louie dressing to keep everything perfectly coated for a big batch.
What’s the best way to store leftovers?
Keep the salad greens and dressing separate. Store the crab meat covered tightly in the fridge. Avocado is best fresh, but leftover salad can be combined later with fresh slices for a quick redo.
Can I skip the Old Bay seasoning?
Sure! You can swap in smoked paprika and a pinch of celery salt for a similar flavor punch in your crab Louie dressing. I’ve tried both, and both bring a nice twist.
Is this salad always low carb?
Yes! Using fresh veggies and the paleo-approved dressing keeps this Paleo Crab Louie salad light on carbs and high on flavor. Perfect for keto or low-carb plans too.
Any fun seasoning extras you recommend?
Fresh dill, chives, or a bit of fresh tarragon add a nice herbaceous layer. One of my friends suggested a splash of sherry vinegar in the dressing once—it was a game-changer for their version!
For a soulful take on crab Louie salad inspiration, you can check out this recipe that really adds a unique twist from My Crab Louie Salad Recipe.
If you’re curious about a remoulade dressing version, Spinach Tiger’s take on Crab Louie salad is amazing.
For some Dungeness crab Louie inspiration and tips, check out this Dungeness Crab Louie Salad Recipe and Preparation.
Final Foodie Thoughts:
This Paleo Crab Louie salad has a special spot in my foodie heart because it nails balance—light yet satisfying, classic but fresh, and always just a little fancy in the best way. Every time I make it, it reminds me why simple ingredients can create real magic in the kitchen.
- Use fresh crab meat and handle it gently for the best texture.
- Let your crab Louie dressing rest a few minutes so the flavors marry beautifully.
- Keep avocado separate until serving to keep it vibrant and creamy.
Variations I’ve loved: swapping in shrimp for crab, adding a little fresh dill to the dressing, or using a pop of smoked paprika in the mix. But the classic Louie salad ingredients are still the crowd favorite every time.
People always ask for that original version with the creamy, tangy crab Louie dressing—it’s a make-again recipe for good reason!
I encourage you to make this Paleo Crab Louie salad your own, adjusting the veggies and herbs to what you love. I hope you love the satisfaction of a great paleo seafood salad that’s easy, dreamy, and totally delicious.
Ready, friends? Let’s make some Paleo Crab Louie salad magic in your kitchen soon!
Looking for more sweet finishes after your salad? Check out these Cookie Dough Frozen Yogurt Bites or this Strawberry Shortcake Treat for a happy ending.
Happy cooking and savor every bite!
Paleo Crab Louie salad
A fresh and vibrant Paleo Crab Louie salad featuring succulent crab meat, crisp vegetables, and a tangy homemade dressing, perfect for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
- 8 oz fresh crab meat
- 4 cups chopped romaine lettuce
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumbers
- 1/4 cup sliced green onions
- 2 hard-boiled eggs, chopped
- 1/4 cup black olives, pitted and sliced
- 1/4 cup Paleo mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce (Paleo compliant)
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together Paleo mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to make the dressing.
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumbers, green onions, black olives, and chopped eggs.
- Gently fold in the crab meat and sliced avocado, taking care not to break up the crab meat too much.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Adjust seasoning with salt and pepper as needed and serve immediately.
Notes
For an extra protein boost, add extra crab meat or serve with a side of grilled shrimp. To keep it strictly Paleo, ensure all condiments are free from non-Paleo ingredients.