Classic Louis Dressing Recipes

CRAB AND SHRIMP LOUIS

Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

SHRIMP SALAD WITH LOUIS DRESSING

Shrimp Salad With Louis Dressing image

This shrimp salad is a classic Louis-style salad with hard-cooked eggs, tomatoes, and a tasty mayonnaise and chili sauce dressing.

Provided by Diana Rattray

Categories Lunch Salad Appetizer Salad

Time 5m

Yield 4

Number Of Ingredients 14

Ingredients

For the Dressing:
1 cup mayonnaise
2 tablespoons parsley (chopped)
2 tablespoons chili sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
For the Shrimp Salad:
1 head romaine lettuce
2 cups large shrimp (cooked, peeled, and deveined)
8 tomato wedges
2 hard cooked eggs (sliced)
Garnish: black olives
1 lemon (cut into wedges)

Steps:

Gather the ingredients.
Combine all of the ingredients for the Louis dressing and chill it until serving time.
Wash the lettuce and pat dry or use a salad spinner to remove any water.
Tear the lettuce into your desired segments. Some people prefer smaller, some larger.
Arrange the lettuce on chilled salad plates.
Place shrimp on lettuce then garnish with tomato wedges and hard cooked eggs. Garnish with olives, and serve with lemon wedges.
Spoon the Louis Dressing over shrimp.
Serve and enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 39 g, Cholesterol 223 mg, Fiber 11 g, Protein 24 g, SaturatedFat 7 g, Sodium 1355 mg, Sugar 17 g, Fat 45 g, ServingSize 2 to 4 Servings, UnsaturatedFat 0 g

CLASSIC LOUIS DRESSING

Classic Louis Dressing image

This is the classic sauce with a seafood salad

Provided by BigOven Cooks

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup Mayonnaise low fat
1/2 cup seafood cocktail sauce
1 tb Parsley fresh, minced
1 teaspoon Lemon juice fresh squeezed
1 ts Horseradish prepared
1/2 teaspoon Onion grated
1/8 ts Salt
1/8 ts Pepper

Steps:

Stir ingredients together. Cover and chill. Makes 1-1/2 cups. Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Adapted from recipe by Hellmanns Mayonnaise. Each (2 Tbs) serving contains: Cals: 88, FatCals: 59, TotalFat: 7g SatFat: 1g, PolyFat: 4g, MonoFat: 2g Chol: 5mg, Na: 284mg, K: 54mg TotCarbs: 7g, Fiber: 0g, Sugars: 3g NetCarbs: 7g, protein: 0g

Nutrition Facts : Calories 154 calories, Fat 13.1032112847222 g, Carbohydrate 9.58961401047516 g, Cholesterol 10.192 mg, Fiber 0.0598609371187579 g, Protein 0.389315295141464 g, SaturatedFat 1.92278902083333 g, ServingSize 1 1 Serving (41g), Sodium 280.421340277785 mg, Sugar 9.5297530733564 g, TransFat 0.590201201388891 g

LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)

Louie Dressing (For Seafood Salads or Reuben Sandwiches) image

One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.

Provided by Rare Affaire

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup mayonnaise (Use a good variety, not a diet substitute. Deli Mayonnaise (Recipe With Tutorial) is best.)
2 tablespoons chili sauce (the red "cocktail sauce" type such as Homade or Heinz)
2 tablespoons sweet chili sauce (We prefer Caravelle)
1 lemon, juice of
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
salt & pepper, to taste

Steps:

In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.

Nutrition Facts : Calories 163.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 354.9, Carbohydrate 11.9, Fiber 0.6, Sugar 3.7, Protein 0.6

LOUIS DRESSING

Louis Dressing image

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise.

Provided by Moe Larry Cheese

Categories Salad Dressings

Time 5m

Yield 1 1/2 CUPS

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1/2 cup chili sauce
1 tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon onion, grated
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Stir ingredients together.
Cover and chill.

Nutrition Facts : Calories 707.6, Fat 55.5, SaturatedFat 9, Cholesterol 46.6, Sodium 1851.4, Carbohydrate 50.8, Fiber 2.5, Sugar 11.9, Protein 5.2

CRAB LOUIE SALAD

Crab Louie Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.

Steps:

To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing

ORIGINAL LOUIS DRESSING

ORIGINAL LOUIS DRESSING image

Categories Salad No-Cook Quick & Easy Lettuce

Yield 2-3 Servings

Number Of Ingredients 8

Ingredients

1 cup Mayonnaise
1/4 cup Chili sauce
1 teaspoon Worcestershire sauce
1/4 cup Green onion or minced onion
Dash Cayenne
1 tablespoon Lemon juice
Dash minced garlic
Tarragon

Steps:

Mix together well and adjust seasonings to taste. I like to add a little extra chili sauce and not quite as much green onion. Serve chilled.

CRAB LOUIS

Crab Louis image

Categories No-Cook Crab Spring Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

Ingredients

For dressing
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 1/2 lb jumbo lump crabmeat
Iceberg lettuce, shredded
Capers
Tomato wedges
Hard-boiled egg
Lemon

Steps:

Make dressing:
Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

CRAB LOUIS

Crab Louis image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 quart crisp, coarsely shredded lettuce
1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
4 tomatoes, quartered
4 hard-cooked eggs, peeled and quartered
1 cup mayonnaise
1/3 cup ketchup
1/4 cup heavy cream, whipped
2 tablespoons finely grated scallions
2 tablespoons minced parsley
2 tablespoons minced green bell pepper
2 teaspoons lemon juice
1 teaspoon prepared horseradish
Pinch salt

Steps:

On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

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