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Mock Crab Louis Salad

 Mock Crab Louis Salad
“Come spring, I like a meal that doesn’t involve turning on the stove,” pens Alice Cibulka of Sun City, Arizona. “This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils.”
1 ServingsPrep: 20 min. + chilling


  • 1/4 cup frozen peas, thawed and patted dry
  • 3/4 cup cubed imitation crabmeat
  • 2 tablespoons chopped celery
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 3 tablespoons mayonnaise
  • 1 teaspoon ketchup
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • Dash salt and pepper
  • 2 lettuce leaves
  • 1 hard-cooked egg, sliced
  • 1/2 medium tomato, chopped


  • In a bowl, combine the peas, crab, celery, onion and green pepper.
  • Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce,
  • salt and pepper; pour over crab mixture and toss to coat. Cover and
  • refrigerate for 1 hour or until chilled. Serve on a lettuce-lined
  • plate with hard-cooked egg and tomato. Yield: 1 serving.
Nutritional Facts: 1 serving equals 560 calories, 39 g fat (6 g saturated fat), 242 mg cholesterol, 1,132 mg sodium, 30 g carbohydrate, 4 g fiber, 21 g protein.

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Mock Crab Louis Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.