Casino-Style Crab Louie Salad with Classic Remoulade

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant seafood salad featuring fresh crab, crisp vegetables, and a tangy remoulade dressing reminiscent of casino buffet highlights. This American-inspired seafood recipe, ready in about 15 minutes, pairs lump crab meat, romaine lettuce, hard-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

8 oz lump crab meat
4 cups, chopped romaine lettuce
2 large, quartered hard-boiled eggs
1 medium, diced ripe avocado
1 cup, halved cherry tomatoes
1/2 medium, thinly sliced English cucumber
1/2 cup (see below) remoulade sauce
1 tbsp lemon juice
1 tbsp, chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, prepare the remoulade sauce by mixing 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp finely chopped pickles, 1 tsp hot sauce, 1 tsp paprika, 1 minced garlic clove, and 1 tbsp lemon juice. Stir well and refrigerate.
Step 2: Rinse and chop 4 cups romaine lettuce and place in a large salad bowl.
Step 3: Add 8 oz lump crab meat evenly over the lettuce.
Step 4: Arrange 2 quartered hard-boiled eggs, 1 medium diced avocado, 1 cup halved cherry tomatoes, and 1/2 thinly sliced English cucumber on top.
Step 5: Drizzle 1/2 cup remoulade sauce evenly over the salad.
Step 6: Sprinkle 1 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper over the salad.
Step 7: Toss gently just before serving to combine flavors without breaking up the crab meat.