Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise; Best Foods and Hellman's mayonnaises are gluten-free. DO NOT use artificial crabmeat since majority contains wheat protein.


"In cooking, as in all the arts, simplicity is the sign of perfection." -Curnonsky, Co-author of the France Gastronomique

The refrigerator light goes on...

Crab Louis is a super old fashioned recipe that was really popular in restaurants in the 1970s. Records indicate that it was being served in San Francisco as early as 1910. It is attributed to the owner of the Davenport Hotel in Spokane, Washington.

The basic dressing of the restaurant recipes in the 1970s consisted of mayonnaise, coarse ground mustard, and some spice – either chili powder or hot sauce. The sauce folded together with crab is often served with lettuce, tomatoes, green onions, hard boiled egg or olives.

This is a light but very bright salad that goes well for almost any occasion: summer picnics, as a side dish at barbecues, weeknight meals, weekend dinner parties, and even in sandwiches for lunch.


Crab Louis

Servings: 4 | Serving size: 1 entree size salad (also makes 8 appetizer-sized salads)

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied but doesn't keep well and should be served almost as soon as it has chilled.

Crab Louis recipe from Dr. Gourmet


  • 2 Tbsp reduced-fat mayonnaise
  • 2 Tbsp coarse ground mustard
  • 1 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 2 Tbsp shallot
  • 1/8 tsp cayenne pepper
  • 1 lb fresh lump crabmeat

Mix mayonnaise and mustard until well blended.

Add the olive oil gradually, whisking until smooth.

Add the minced shallot, lemon juice and cayenne pepper and blend together.

Add crab and fold together very gently. Chill well for at least an hour before serving. This makes 8 appetizer salads or 4 entrée sized salads.

Nutrition Facts

Serving size: 1 entree-sized salad

Servings: 4

Amount Per Serving

Calories 150 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
    Saturated Fat 0.5g 4%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 150mg 49%
Sodium 480mg 21%
Total Carbohydrates 3g 0%
    Dietary Fiber <1g 0%
    Sugars <1g
Protein 23g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 0%
Vitamin K 6mcg Potassium 40mg