Wedge Crab Salad with Louis Dressing

Wedge Crab Salad with Louis DressingRecipes in this Post

When I was a little girl, wedge salads were all the rage. I hated them because I couldn’t figure out how to eat it. Luckily for me, they came back, and I love them.

I did a big shop on Friday, and almost forgot to get something for dinner, so I picked up some crab and some asparagus. I’m not sure what I was thinking, but when the produce truck that comes to my neighborhood honked his horn, I ran out and got a nice head of iceberg lettuce to make my wedge crab salad with Louis dressing.

People confuse Louis dressing with Thousand Island and Russian dressing. It’s actually completely different, and done well, quite tasty.

Recipe: Louis Dressing

Summary: This dressing goes very well with seafood


  • 1/4 cup balsamic ketchup
  • 1/2 cup mayonnaise
  • 1/2 tsp Worcestershire
  • 1/8 tsp Tabasco
  • 2 True Lemon crystallized lemon packets


  1. Mix all ingredients together. Taste for seasoning. Serve over or on the side of salad.

Quick notes

If you don’t have True Lemon crystallized lemon, use 1 teaspoon lemon juice instead. The True Lemon is preferred, however, because it is not liquid and you will have a nicer dressing.

Preparation time: 1 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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One Response to Wedge Crab Salad with Louis Dressing

  1. CandramgAce says:

    Ha! I remember having problems eating Wedge salads when I was little, too. Glad they’re making a come back. Tried the Louis dressing and really loved it. Thanks!

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