Crab And Shrimp Louis Recipe

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Crab and Shrimp Louis

Vickie Parks


When you can't decide if you'd rather have a Crab Louis or Shrimp Louis salad, then have them both!

The history of the Crab Louis (and Shrimp Louis) is vague. Various restaurants in Seattle, Spokane, Portland and San Francisco have claimed to be the creator of the original Crab Louis. But it's generally thought to have been created in San Francisco in the early 1900s. Countless versions of the Louis salad exist. This version combines both crab and shrimp in this classic salad of iceberg lettuce, tomatoes, avocado and hard-boiled eggs, all tossed with a homemade Thousand Island dressing.

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20 Min
No-Cook or Other


1 large
head iceberg lettuce, shredded
4 large
hard-boiled eggs, peeled and chopped (cooled)
1/2 large
cucumber, thinly sliced
3/4 lb
8 oz
cooked shrimp
1 large
avocado, peeled and sliced
12 large
cherry tomatoes, halved
2/3 c
lowfat mayonnaise
1/3 c
hot chile sauce
2/3 c
sweet pickle relish
1 Tbsp
tomato ketchup
1 tsp
1 tsp
lemon pepper
1 large
green onion, sliced (for garnish)
1/2 large
lemon, cut into 4 wedges (for garnish)


1Combine the lettuce, eggs, cucumbers, crab, shrimp, avocado, and tomatoes, and toss well.
2Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and lemon pepper. Add to the salad, and gently toss until well coated.
3Divide evenly among 4 salad bowls, garnish each serving with green onions and a lemon wedge. Serve chilled.

About this Recipe

Course/Dish: Lettuce Salads, Seafood
Main Ingredient: Seafood
Regional Style: American