Louis Seafood Salad Recipes

CRAB AND SHRIMP LOUIS

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.

MOCK CRAB LOUIS SALAD

Steps:

• 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 egg and tomato.

SHRIMP LOUIS PLATTER SALAD

Steps:

• On large serving platter, arrange cabbage, shrimp, bacon, bell pepper and avocado. Drizzle dressing over salad.

CRAB LOUIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

LOUIS SEAFOOD SALAD

Steps:

• Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
• Divide greens onto 4 individual salad plates or place in a large serving bowl.
• Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
• Garnish with any or all of the optional ingredients, the more the better.
• Sprinkle with chopped chives.
• If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
• If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
• Serve additional dressing on the side.

SHRIMP SALAD WITH LOUIS DRESSING

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!

SHRIMP LOUIE SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

CRAB LOUIE SALAD

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

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Steps:

• Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
• In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
• Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.

SHRIMP LOUIS

Steps:

• Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Steps:

• 1. In small bowl, combine all dressing ingredients blend well. Set aside.2. Cook macaroni to desired doneness as directed on package. Drain rinse with cold water to cool.3. In large bowl, combine cooked macaroni, shrimp, imitation crabmeat, celery and bell pepper toss gently to mix.4. Line 7 individual salad bowls with lettuce leaves. Place about 2/3 cup crabmeat mixture in each bowl. Garnish with olives, tomatoes and parsley. Serve with dressing.Nutrition Information Per Serving: Serving Size: 1/7 of Recipe * Calories: 270 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 90 mg 30% * Sodium: 880 mg 37% * Total Carbohydrate: 37 g 12% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 18 g * Vitamin A: 20% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 FatSee Cook's Note: Preparing Dressings

LOUIS CRAB-SALAD DRESSING

Steps:

• Put mayonnaise in mixing bowl.
• Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
• Serve with cold crab or other cold seafood.