Crab Louie

This tasty crab salad from the Hartsyard cookbook, 'Fried Chicken and Friends' is easy to prepare, but packed full of flavour you will love. It’s essentially a cobb salad with crab meat, boiled eggs and a delicious dressing.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Crab Louie
  • 500 gram jumbo lump crabmeat
  • 1/2 cup (125g) mayonnaise (from a jar is fine)
  • 1/2 cup (125g) crème fraîche or sour cream
  • 1 teaspoon ground espelette pepper
  • 3 tablespoon thinly sliced chives
  • 2 tablespoon thinly sliced tarragon leaves
  • 4 flat-leaf (italian) parsley sprigs, leaves picked and thinly sliced
  • 2 tablespoon finely chopped chervil
  • 1 tablespoon dijon mustard
  • 2 hard-boiled eggs, peeled and grated
  • 1/2 lemon, juice only
  • shredded cos (romaine) lettuce, to serve
  • lemon chunks, to serve


Crab Louie
  • 1
    Lay the crab out on a tray, picking out any shells.
  • 2
    Add the remaining ingredients, except the lettuce and lemon chunks, and mix together until combined.
  • 3
    Cover and chill in the fridge until ready to serve; the salad is best served within a few hours, on a bed of lettuce, with some lemon chunks for squeezing over.


Ensure you select fresh and sweet crab meat as it is the star of the dish. Recipes and Images from Fried Chicken and Friends by Greg Llewellyn and Naomi Hart, published by Murdoch Books $49.99

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